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Cranberry Brie Waffles - KitchenAid Pro Line KPWB100 User Manual

Pro line series waffle baker
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CRANBERRY BRIE WAFFLES

4
ounces Brie cheese
3
cups all-purpose flour
1
teaspoon active dry yeast
1
teaspoon sugar
1
teaspoon salt
2
1
teaspoon nutmeg
4
1
cup coarsely chopped dried
cranberries
1
1
cups milk
2
cup water
1
2
1
cup butter or margarine, cut up
2
2
eggs
Purchased raspberry syrup, if desired
30
Dice cheese into
1
-inch cubes; spread in single layer on foil-lined plate. Place in freezer;
4
cover when frozen.
In large bowl, combine flour, yeast, sugar, salt, and nutmeg; stir in cranberries. Set aside.
In medium saucepan, place milk, water, and butter. Heat over low heat until mixture is very
warm (120°F to 130°F), stirring frequently. Add milk mixture to flour mixture; mix well. Add
eggs; mix well. Cover with plastic wrap, and refrigerate overnight or let stand at room
temperature at least 1 hour until batter is light and bubbly.
Break cheese apart; stir into batter.
Set preheated waffle baker timer to 3 minutes and 45 seconds. Spread 1 cup batter into
top side of waffle baker. Close top; start timer and rotate baker. Fill second side of baker;
rotate baker again.
When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining
batter. Serve with raspberry syrup, if desired.
Yield:
4 servings (1 waffle per serving).
Per serving:
About 800 cal, 23 g pro, 99 g carb, 36 g total fat, 21 g sat fat,
205 mg chol, 780 mg sod.

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