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Iron Paffles & Coffee Recipe

Iron Paffles & Coffee
How to make Iron Paffles & Coffee

About Iron Paffles & Coffee Recipe: Local ingredients run strong in the Iron fried chicken paffle: local, organic Shenandoah Valley chicken breast, Woodson Mills cheddar grits, and Backcreek Farms maple syrup. Our southern flare takes a tasty turn, however, with our signature paffle. Native to Charlottesville, the paffle is part pastry and part waffle; it’s crispy, flaky, and downright delicious. Combine the flaky paffle, the creamy grits, the crispy chicken, and the sweet maple, and you get a well-balanced range of flavors and textures worthy of the Blue Ridge.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Iron Paffles & Coffee

  • Paffle Dough
  • 400 gram strong bread flour
  • 200 gram all-purpose flour
  • 2 gram salt
  • 120 gram cold European butter
  • 240 ml cold water
  • Butter block
  • cold European butter
  • 70 gram bread flour

How to Make Iron Paffles & Coffee

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In a stand mixer fitted with the dough hook, mix the flours and salt. Add the butter and mix on low speed until it is fully incorporated and the mixture looks a little crumbly, about 1 minute. Add the water and mix until the dough comes together (4 minutes). Raise the speed to high and mix for 1 minute more, until the dough is smooth.
Turn the dough onto a floured work surface and form into a rough rectangular shape. Wrap tightly in plastic wrap and chill for 30 minutes.
In the same stand mixer bowl-this time fitted with the paddle attachment, mix the butter and flour until combined. Scoop the mixture onto a piece of parchment paper and spread it into a rectangle about ½-inch thick and 6 x 9 inches. Cover and refrigerate–monitor until the Tempe rates reaches about 65°F to 70°F (It should be able to gently bend without breaking).
When the dough and butter block are both chilled, but flexible, it’s time to lock the butter inside the dough. On a lightly floured surface, roll the dough out into a rectangle slightly wider than the butter block, and twice the length (12 x 10 inches). Turn the rectangle so that one of the shorter ends is facing you.
• Turn the butter onto the dough, positioning it so that there is a ½-inch margin of dough around the sides and bottom of the butter block. Gently stretch the top portion of the dough to fold it down over the butter block so that it meets the opposite edge of the dough. Press the edges of the dough together firmly all the way around to seal, then fold the excess dough at the bottom and edges under itself. You should now have a firm, but pliable rectangular package of dough (about 6 by 10 inches) enveloping the butter block. If the dough feels soft, refrigerate the dough for 15 to 20 minutes before proceeding. Otherwise, proceed with Fold A.
Fold A: On a lightly floured surface, roll the dough out to a rectangle about ½-inch thick. If you’re having a hard time rolling the dough, it might be to cold-let it stand at room temperature for 5 to 15 minutes. If the dough feels soft or squishy or melty butter is breaking through, it may be too warm, and may need more time in the refrigerator to firm up.
• Position the dough so one of the shorter sides is facing you. The first fold is called a “four fold.” Fold the top portion of the dough about three-quarters of the way over the dough. Fold the bottom portion one quarter of the way over the dough so it meets the left edge (it should look like an open book with an off-center spine). Fold the larger side over the smaller side (essentially folding in half), then wrap and refrigerate for 20 to 30 minutes.
• Fold B: On a lightly floured surface, roll out the dough to a rectangle about ½-inch thick. The next fold is called a “three fold.” Face the dough so that one of the shorter sides of the rectangle is facing you. Fold the top portion of the dough about on third of the way over the dough. Do the same with the right edge, folding it one third of the way over, resting it on top of the other piece just folded (like the way you’d fold a standard piece of paper to fit into an envelope). Wrap and refrigerate for 20 to 30 minutes.
Fold C: Repeat steps 6 through 7 to perform another “four fold.”
Fold D: Repeat step 8 to perform another “three fold.”
After the final fold, the dough should be tightly wrapped in plastic wrap and refrigerated for at least 12 hours before using (and up to 2 days). For longer storage, it can be frozen for up to 3 months (thaw overnight in the refrigerator before using).
For paffles, we recommend rolling out the puff pastry to 1/8” in thickness and cutting the pastry to fit your waffle maker. It should bake for 4-6 minutes, depending on the temperature of your iron.
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