About the Chef
Raised in Little Rock, Matthew McClure spent a little time at the University of Arkansas before fully realizing his passion for food. He turned to the New England Culinary Institute in Vermont to begin pursuing a career in the kitchen and to explore the region’s unique foodways. He fell in love with New England, and found his way to Boston after earning his degree.
But the lure of his home was strong, and Matt decided to return to Little Rock, bringing with him his new wife Jenny, and a mission to reconnect with the ingredients and food culture of his childhood and bring a touch of Arkansas to every plate. Under McClure’s direction, The Hive at the 21c Museum Hotel in Bentonville, AR emphasizes the unique culinary identity of the state while articulating his approach to refined country cuisine.
This dish is perfect for those looking to combine breakfast and dessert. The caramelized waffle pairs perfectly with the fresh bananas and rich chocolate-peanut butter sauce – if you have a sweet tooth, this is a must-have brunch item.
- 3 Tablespoon active dry yeast
- 1 1/2 Cup scalded whole milk at 110-115 degrees
- 1 Cup water at 110-115 degrees
- 12 Cup bread flour
- 6 Eggs, room temp
- 1/2 Cup light brown sugar
- 1 1/2 Tablespoon salt
- 9 1/2 Ounce softened butter
- 6 Tablespoon honey
- 2 Tablespoon vanilla paste
- 4 1/2 Cup Belgian pearl sugar
Place yeast, milk and water into the bowl of a stand mixer. Stir just to moisten the yeast.
Add the eggs and 4C of the flour. Mix on low speed until just blended. Scrape down the sides of the bowl.
Sprinkle the remaining 8C of flour over the mixture,but do not stir it in. Cover the bowl and let stand for 1.5 hours. Uncover the bowl and immediately add the brown sugar and salt on top of the flour. Mix on low speed, just to blend.
On low speed, add the honey and vanilla, mixing until incorporated. Then add the butter, a few tablespoons at a time, waiting only a few seconds between additions.
Once all the butter is added, increase the speed to medium and mix for 4 minutes, stopping once to scrape down the sides of the bowl.
Let the dough rest for 1 minute.
Resume mixing on medium speed for 4 minutes.
Scrape dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours.
After 4 hours, move the dough to the fridge to cool slightly.
Press down on the dough to deflate, then wrap in plastic wrap in four batches.
Refrigerate overnight, weighing the dough down with something heavy.
The next day, the dough will be ready to be pressed in a waffle iron.
Serve each waffle with brown-sugar roasted bananas, and a chocolate sauce of your choice or a chocolate-peanut butter sauce.