If you had to choose between one large waffle and 5 bite size mini waffles, what would you choose? I wouldn’t esitate! In my opinion, mini treats are more satisfying and they taste even better!
If you’re not a chocolate lover, or if you are looking for something lighter, check out my cinnamon version of mini waffles.
If you are looking for an Easter brunch idea, then you should absolutely make these!
These mini waffles are super easy to make! All you need is a waffle iron (any regular one).
In order to make them mini, instead of making a batter, I made a waffle dough that can be easily divided into small portions.
To make the dough, I used a stand mixer. You can knead dough by hand but it will take longer.
The dough can be made in two ways:
- Add the ingredients to the bowl of the stand mixer and knead a few seconds until just combined; cover the bowl for 5-10 min then keep kneading for 10 min. This method allow the gluten to develop during resting time, making kneading easier. Dough is soft and elastic.
2. Add the ingredients to the bowl of the stand mixer and start kneading without resting time for 10-15 minutes. It takes longer to get that soft and elastic texture we are looking for. Can overheat the stand mixer.
You can bake these mini waffles along with me following my video recipe on my Instagram page @foodie.yuki !
The mini waffles are best right after baking, but you can keep them covered on the counter for 1-2 days and microwave for 30 seconds before serving!
Sprinkle powdered sugar on top for extra sweeteness!
As always, I’d love to hear what you think of this recipe! If you make this Bunny Melon pan, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !
Mini chocolate chip waffles
- Stand mixer, optional but recommended
- 250 g (2 cups) all purpose flour
- 1,7 g (1/2 tsp) instant dry yeast (or 1/2 pack active dry yeast)
- 35g (3 tbsp) light brown sugar
- 1/4 tsp ground cinnamon optional
- 1/4 tsp fine salt
- 110 g (1/2 cup) softened plant based butter / dairy butter
- 120 ml (1/2 cup) oat milk or other milk of choice
- 70 g (1/2 cup) mini chocolate chips
- Add flour, yeast, sugar and salt (and cinnamon, if using) to the bowl of a stand mixer. Whisk to combine.
- Add milk and softened butter and knead with hook attachment until just combined.
- Cover and let rest for 5 min.
- Knead on medium until smooth (10 min).Cover and let rise in a warm place (ideally 35C degrees) for 1h- 1h 30 or until doubled in size.
- Divide dough into small pieces (about 1 tsp/ 10 g each). Add some chocolate chips to each piece and roll into balls.
- Bake according to the machine instructions. (About 1 min).
- Enjoy warm!