Briegg Chicken waffles

December 19, 2021 | Chef Oliver Lim


100% 230g  German Flour Type 405
8% 20g  Sunflower & Cereals Premix
39% 90g  Fine sugar
2% 5g  Norcia Sourdough Powder
2% 5g  Domino Verde Natural Improver
2% 5g  Angel Instant Dry Yeast
B 70% 160g Eggs
119% 275g Full cream milk
3% 75g Burnt butter
C Sous vide Chicken with Kale Flakes
Poached egg
Option B: Rosti Pan fried with Angel Yeast Extract & a dollop of sour cream


  1. In a large steel bowl, mix all dry ingredients (A).
  2. In another mixing bowl, mix wet ingredients (B).
  3. Pour wet ingredients into dry ingredients and whisk till smooth.
  4. Leave batter A + B covered for 60 mins to ferment. (30 mins if in proofer of 40̊C)
  5. The batter is ready for pressing, cook thoroughly till waffle surface browns.
  6. Assemble your chicken waffle with Brie and poached egg; or pan fried rosti and sour cream.

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Briegg Chicken waffles