Waffles were and remain one of the most favoritehomemade delicacies. After all, homemade crispy and crumbly or soft and thick waffles are nothing compared to pale and thin cellular cookies from the store. Yes, cookies. After all, waffles are nothing more than a type of cookie. They have been cooked for a long time over an open fire using a special device, which was called a waffle iron. For home waffle preparation, they also first used molds in which waffles were baked directly on the stove, and then electric waffle irons came into our everyday life. The device is certainly convenient and useful, and also constantly updated. And note that modern electric waffle irons differ from their predecessors not only in design. However, even the oldest, but properly functioning waffle irons will allow you to prepare this surprisingly different dessert. It all depends only on which recipe you prefer. And there are many, many recipes for making homemade waffles. Here are just a few of them.
Creamy Viennese waffles
Few people know that ordinary homemade waffles- these are exactly those Viennese waffles. So, using the traditional recipe for homemade waffles cooked in an electric waffle iron, you will bake real Viennese waffles. And we offer you a creamy version of Viennese waffles. Ingredients:
- Butter - 125 g;
- Wheat flour - half a glass;
- Sugar sand - 4 tablespoons;
- Vanilla sugar - 1 packet;
- Eggs - 4 pieces;
- Water 1 glass;
- Cream - 4 tablespoons;
- Soda - half a teaspoon.
Preparation:Separate the eggs into yolks and whites and put the whites in the refrigerator. Let the butter melt slightly until it becomes soft and pliable. Then mix it with vanilla sugar and granulated sugar and grind until white. Combine the yolks with salt and beat, then add them to the sugar-butter mixture and beat with a mixer until fluffy. Mix the flour with soda and sifted, dilute with water until a thick gruel is obtained and combine with the yolk-butter mixture. Now add the remaining water and cream to the dough and mix until smooth. Beat the cooled whites with a mixer until thick, stable foam is formed and add to the dough in small portions, stirring carefully. Bake the waffles in a preheated electric waffle iron for two to five minutes.
Waffles in a royal way
Of course, it is doubtful that waffles for the royal table were prepared with carbonated water. Nevertheless, this recipe received exactly this name. Well, let's try to prepare waffles royal style. Ingredients:
- Butter - 200 g;
- Wheat flour - 300 g;
- Eggs - 6 pieces;
- Sugar sand - a third of the glass;
- Vanilla sugar - 1 packet;
- Baking Powder - 1 sachet;
- Cream - 1 glass;
- Salt - a pinch;
- Carbonated water - until the desired consistency of the dough.
Preparation:Mix slightly melted butter with vanilla sugar and granulated sugar and grind until white. Then, whisking the butter mixture, begin to introduce eggs into the dough, adding them one at a time. After that, mix flour with baking powder, sift it and gradually pour it into the dough, alternating with cream. Having poured in all the flour and cream, dilute the dough with carbonated water until it reaches the consistency of thick sour cream. Bake the waffles for two to four minutes.
Belgian waffles
Recipe for amazingly delicious soft and fluffywaffles that are made from yeast dough. Belgian waffles are served hot with sweet sauce, creamy ice cream or jam. Many people confuse Viennese waffles with Belgian waffles. Well, they are actually very similar in appearance, only Viennese waffles are made from unleavened dough, and Belgian waffles are made from yeast dough. Ingredients:
- Flour - 2.5 cups;
- Dry yeast - 5 g;
- Milk - 2 cups;
- Eggs - 4 pieces;
- Sugar sand - 2 tablespoons;
- Vanilla sugar - 1 packet;
- Butter - 7 tablespoons;
- Cognac - 2 tablespoons;
- Salt is half a teaspoon.
Preparation:Warm the milk slightly, pour out a quarter of a glass and dissolve the yeast mixed with a teaspoon of sugar in it. Sift the flour into a bowl, mix it with salt and pour in the yeast, which should foam beforehand. Add one egg to the flour, add the remaining sugar and mix. Now pour the milk into the dough, add three more egg yolks and mix again. Finally, add vanilla sugar, cognac and melted and cooled butter and knead a smooth, homogeneous dough. Beat the whites into a firm foam and add them in small portions to the dough, which is left to rise for about an hour. Knead the risen dough again and bake the waffles in a preheated waffle iron.
Liege waffles
The recipe for these waffles was invented by a courtierconfectioner of the Prince of Liege back in the eighteenth century. Their main difference from the traditional Belgian delicacy is the caramel or granulated sugar included in the dough. It is thanks to it that the wafers turn out hard and crispy on the outside and soft on the inside. Ingredients:
- Pearl sugar (large granules) - 200 g;
- Wheat flour - 2 incomplete glasses;
- Yeast dry - one and a half teaspoons;
- Eggs - 2 pieces;
- Milk is half a glass;
- Butter - 1 pack;
- Sugar vanilla - 1 packet;
- Salt is half a teaspoon.
Preparation:Since real "pearl" sugar, which is used to make Liege waffles, is almost impossible to find in our country, use regular sugar caramel. To do this, pour three-quarters of a glass of water into a bowl, bring it to a boil and add a glass of sugar. Cook the caramel until golden brown, without stirring the mass. Pour the finished hot caramel onto oiled paper, and when the caramel hardens, break it into small pieces. To prepare the dough, heat half the milk, add yeast and leave it to rise. After about ten minutes, the yeast should foam. In the meantime, break two eggs into the remaining milk, add salt and beat with a whisk until light foam. Then, in a separate bowl, grind the flour with butter into crumbs, add sugar, egg-milk mixture and foamed yeast. Mix everything until it becomes a thick sticky mass and leave the dough to rise for half an hour. Place the risen dough on a floured table, divide into twelve to fourteen parts and form balls out of them. Roll each ball in caramel crumbs and bake the waffles in a hot waffle iron.
The Rhine Wafers
Recipe for crispy and crumbly spicy wafflesgiven to us by German confectioners. The characteristic feature of German Rhine waffles is the spicy taste and aroma of cinnamon and cloves. This recipe is perfect for a regular or electric waffle iron. Ingredients:
- Butter - 125 g;
- Wheat flour - one and a half cups;
- Eggs - 2 pieces;
- Sugar sand - half a glass;
- Lemon - 1 piece;
- Ground cinnamon - 2 g;
- Ground cloves - 2 g.
Preparation:An essential condition for successful Rhine waffles is the same temperature of the ingredients. So take everything out of the refrigerator in advance and leave it at room temperature for about two hours. Remove the lemon zest and chop the cloves and cinnamon. Now you can start making the dough. First, beat the butter until fluffy, then, continuing to beat, add sugar (in small portions), cinnamon, lemon zest and cloves. Sift the flour and also add it to the dough in small portions. After that, separate the whites from the yolks, beat the whites into a firm foam and gradually add to the dough, mixing it carefully. Bake the waffles in a preheated waffle iron for about four minutes.
Curd wafers
A very interesting recipe for waffles made from cottage cheese dough. They are not just crispy, but like layers. Ingredients:
- Flour wheaten - 150 g;
- Butter - 50 g;
- Curd of medium fat content - 125 g;
- Sugar sand - 3 tablespoons;
- Eggs - 3 pieces;
- Milk is half a glass;
- Lemon - 1 piece.
Preparation: Separate the eggs into whites and yolks.Melt the butter and cool it. Remove the zest from the lemon and add it to the cottage cheese. Add sugar there and grind everything into a homogeneous mass. After that, pour the sifted flour into the cottage cheese, add the yolks and pour in the milk. Knead the dough. Beat the egg whites into a stable foam and put one tablespoon at a time into the dough, carefully mixing it. Bake waffles from the finished dough in a preheated waffle iron. Choose any recipe and cook Viennese, Belgian, Rhine or Liege waffles. Cook with pleasure, and bon appetit! We recommend reading:
