Bake Viennese waffles. Soft waffles in a waffle iron recipes with photos

I cannot express how long I dreamed of making my own waffles. Someone tells stories from childhood about nuts with condensed milk and wafer rolls. My childhood was a lollipop mold and a big aluminum circle for dumplings.

And here are the waffles! It's quite different.

In the narrow streets of Brussels, you are enveloped in the smell of waffles from the windows of shops located on the first floors of houses. Buy such a wafer, pour it with chocolate, whipped cream, pour colored sugar confetti.

But these are all tourist pleasures.

I wanted to repeat the same waffles at home. Have a lazy and beautiful Sunday breakfast.

When I got it in my hands, I was so happy that I immediately boasted on Instagram. Several people wrote to me that they use the same and with the help of interchangeable panels they make not only waffles, but also those same nuts with condensed milk, hot sandwiches and even pizza.

I got even more excited until I got a comment that it was all bullshit and nothing was working. For good waffles, you need a real waffle iron, and all these removable panels are nonsense, everything sticks to them and it turns out ugly.

Of course, I immediately thought that I would not succeed either. They cheated me, the dough will stick and, you see what you invented, 40 interchangeable panels will replace everything for you!

But I took a chance and, oh, what kind of nonsense it all turned out to be.

I took the waffle recipe directly from the book that came with the multi-baker. There were four of them, I chose soft Viennese waffles: soft inside and crispy on top. If I understand correctly, Viennese waffles are soft and taste more like pancakes. Belgian waffles are made with yeast and this makes them more airy and somewhat doughnut-like.

Viennese waffle ingredients

• wheat flour - 350 g
• milk - 200 ml
• butter - 150 g
• eggs - 3 pcs.
• sugar - 100 g
• baking powder - 10 g
• lemon juice - 5 ml
• berries, cream, chocolate, honey - whatever you want to decorate waffles with

Soften the butter and rub with sugar. Add milk and eggs, mix with a whisk.

No mixer and you can not be afraid to wake up your family.

It is important that the milk is at room temperature and not from the refrigerator, otherwise the butter will freeze and the dough will no longer be homogeneous, lumps will appear.

Add flour, baking powder, lemon juice and salt, mix thoroughly until smooth. Boom! The dough is ready!

Experienced housewives told me that it is better to let the dough stand for some time in the refrigerator. You can cook it in the evening, put it in the refrigerator, and in the morning it remains only to bake waffles.

Further, everything is extremely simple. Turn on the multi-baker. No settings, buttons and controls, which I instantly get confused. You just insert the desired panels, plug the cord into the socket and wait a few minutes for the panels to warm up.

Then you spread the dough with a spoon on the panel, close the lid and wait until the green light comes on. Ready!

You can hold the waffles a little longer, then they will turn out rosier.

I laid out the dough unevenly so that I ended up with irregularly shaped waffles. You can lay out the dough so that the waffles are neat and square. Here's how you like it.

I was struck by the fact that it does not require oil at all. In a bunch of recipes on the Internet that I reviewed, the panels are oiled and somewhere ready-made waffles are really torn off the panels with a knife.

I don’t know what the Redmond multi-baker panels are made of, but not a drop of oil was used, and the waffles just come out. No picking, God forbid.

I decorated waffles with berries and ... sour cream. At first I was upset that there was no cream in the refrigerator, but I didn’t regret the taste at all. Very, very tasty.

I plan to try waffles with chocolate, caramel and honey. And yes, with whipped cream too.

And then boil water in a teapot, make delicious tea and pour it into beautiful cups.

Here I can not help but brag, which turns on, attention ... by application from a mobile phone. Yes, yes, it turns out that the future in which Alisa Selezneva lived has already come.

I love transparent teapots, but this one is absolutely freaky. It has a multi-colored backlight: the color of the water changes depending on the temperature. It turns out that different types of tea are best brewed with different water temperatures. For green tea, the optimum temperature is 70°C, and for black tea, 90°C. These temperatures are already set in the kettle and you can select the mode and heat the water to the desired temperature. Even up to 40 ° C, for baby food, if you suddenly need it.

And besides this, the kettle can be used as a night light with backlight, then it will glow even when it does not heat the water, and in the Disco Tea mode, the backlight changes to the beat of the music. I think I found a partner for my happy dances. I think it's some kind of outer space!

But the most amazing thing is the control of the kettle from a mobile phone. You install the application and it finds the kettle. Everything happens so by itself and quickly that I didn’t even have time to track my actions, everything was already working.

As a result, you can sit in the next room and, by pressing a button on your mobile phone, boil a kettle in the kitchen.

A few minutes later, a boiling kettle is waiting for you. Very convenient, I think, if you are watching a movie and the time to pour tea is only during the commercial break.

And yes, if there is no water in the kettle, then it does not turn on. That's what smart technology means!

The kettle and the multi-baker are two of Redmond's bestsellers and can be bought as a bundle at a discount. The set is called "Two hits" and delivery works throughout Russia.

If you decide to buy, or maybe you already have a multi-baker and a smart kettle, write to me in the comments, I will be happy to discuss recipes and all sorts of subtleties.

Have a lazy and leisurely weekend. May they be beautiful and tasty.

Post prepared in partnership with Redmond. The text and opinion about the program are my own.

For the test, you need to take oil at room temperature. It is best if you take it out of the refrigerator in advance. I would not recommend warming cold butter in the microwave, as some of it will melt quickly, while the other will remain cold and hard.

Soft butter should be rubbed with sugar. You can use a fork, but why spend a lot of effort if you have a mixer. Whisk butter and sugar at low speed until smooth and fluffy.

Beat eggs. I have an average size of eggs, about 65 g with a shell. Again, at low speed of the mixer, beat the dough.

Pour milk into the dough. It should be fresh, not sour, and preferably not too cold. Whisk again. Try to do everything at low speeds so that the mass does not scatter from the bowl.

Squeeze the juice into a tablespoon and pour into the dough.

Sift the required amount of flour there with the addition of baking powder.
Stir with either a spoon or the whisk of a mixer.

The dough according to this recipe should turn out smooth, uniform, thick as a pancake.

Lubricate the waffle iron with a drop of vegetable oil with a culinary brush, heat the appliance well.

Put the dough in the middle of the mold and close the waffle iron tightly. One waffle requires approximately 2 tablespoons of dough.

Bake Viennese waffles for about 5 minutes, but the baking time for each model of waffle iron will be different. Therefore, control the browning of the waffles. My waffles took about 5 minutes to bake.
From this amount of dough, I prepared 10 wafers measuring 10 * 10 cm.

Let me share one trick. Immediately after baking, the waffles are crispy on the outside and soft on the inside. But as soon as they lie down for a little more than an hour, the waffles become soft, and this delicious crisp disappears.
To keep the waffles crispy, I recommend putting them on a wire rack before serving (you can put them on a baking sheet) and dry them in the oven at a temperature of 160 degrees for 4-5 minutes. Such waffles will be crispy again, even on the second day.

Vienna is famous not only for its waltzes, but also for its delicious sweets, the most popular of which are waffles baked in a special waffle iron. Delicate and lush pastries, cooked with a waffle iron, fell in love with many sweet teeth. It is not difficult to prepare homemade Viennese waffles according to the recipe - the main thing is to have a waffle iron and the necessary ingredients on hand.

Viennese waffles in an electric waffle iron

Ingredients:

• Premium flour - 350 grams;
• Butter - one package;
• Sugar - 100 grams or more (depending on preferences);
• Eggs - 3 pieces;
• a tablespoon of lemon juice;
• Milk - 1 glass;
• Baking powder - 2 teaspoons.

Cooking:

1. Butter is laid out from the refrigerator to soften it. The melted butter is mixed with sugar and thoroughly beaten with a mixer until white.
2. Eggs and milk are added to the resulting sweet mixture. Be sure all the components of the dough must stand for a certain time at room temperature, otherwise the waffles will not rise during baking.
3. Flour and baking powder are carefully poured into the mixture, lemon juice is added, after which the dough is kneaded with a mixer or a regular spoon.
4. With the same spoon, a portion of dough is laid out on a heated waffle iron. The readiness of wafers is checked by their browning and the formation of a crisp.

Dessert can be served hot with tea with various additives - fruits, ice cream, jam, jams, nuts - immediately after removing from the waffle iron.

Ingredients:

• Baking flour of the highest grade - 3 cups;
• Eggs - 6 pieces;
• Sugar - 1 cup;
• Milk - 2 cups;
• Butter - 1 pack;
• Baking powder for the dough;
• Vanilla sugar is optional.

Cooking steps:

1. The softened butter is thoroughly rubbed with sugar and mixed with milk and eggs, whipped.
2. Flour, vanilla sugar and baking powder are poured into the mass. You can make the dough more airy and tender by passing the flour through a sieve.
3. After the dough has acquired a homogeneous consistency, it can be laid out with a spoon in a waffle iron and baked. Since the finished pastries increase somewhat in size, you need to carefully choose portions for baking in a waffle iron.
4. The readiness of wafers is determined by the rich smell and ruddy barrels.

Viennese waffles on kefir

As a substitute for kefir, you can choose any other fermented milk products.

Ingredients:

• Flour - 2 cups;
• Kefir with a low percentage of fat content - 1 cup;
• Half a package of butter or margarine;
• Vanilla and regular sugar;
• Baking powder;
• Soda - half a teaspoon;
• Salt - one pinch.

How to cook:

1. All dry ingredients are mixed in a deep bowl - soda, salt, flour.
2. In another container, kefir, eggs and sugar are gently whipped. Dry ingredients are poured into the resulting mixture.
3. The dough is thoroughly kneaded, butter is added at the end.
4. Waffles are baked for several minutes until golden brown.

Cottage cheese Viennese waffles

Unlike classic waffles, curd waffles have an unusual taste and delicate, airy texture.

Ingredients:

• Low-fat cottage cheese - 2 packs;
• Sugar;
• Butter - 100 grams;
• Vanilla sugar;
• Eggs - 3 pieces;
• Flour - 100 grams;
• Salt.

Cooking sequence:

1. Oil is ground in a bowl with the addition of sugar and salt.
2. To them are added cottage cheese and eggs. Homemade coarse-grained cottage cheese is best rubbed through a sieve in order to make it more airy.
3. Flour is carefully poured into the resulting mass. It is best to stir the dough with a mixer or blender - so its structure will be more uniform. The finished mass should be similar in structure to sour cream. If it turns out to be watery, then it’s not scary - it’s better to pour it into molds.
4. The waffle iron must be lubricated with vegetable oil. Bake waffles for 3-5 minutes until crispy.

Such wafers are served for tea or coffee with various sweet fillings and sprinkles. You can add fresh berries, fruits or nuts - so the dessert will be even tastier.

Viennese waffles with rum

The highlight of the recipe is the rich unusual aroma of baking, which gives the addition of rum to the dough.

Ingredients:

• Flour - 1 cup;
• Eggs - 4 pieces;
• Sugar - 200 grams;
• Butter - 120 grams;
• Dry yeast - half a tablespoon;
• Milk - 2.5 cups;
• Vanilla sugar.

How to cook:

1. The yolks and whites are neatly separated from each other. The egg whites are whipped with a mixer until stable peaks of foam are formed - such that when the bowl is turned over, the mass remains in place. After the resulting mass, it is desirable to remove in the refrigerator.
2. In a blender bowl or with a mixer, a mixture of flour, salt and yolks is mixed until smooth.
3. Milk should be warmed up in advance. Butter is heated in a microwave oven or in a water bath. Oil and milk are poured into the resulting dough and mixed until the lumps are completely eliminated.
4. Salt, sugar, rum, vanilla sugar and yeast are added to the container.
5. The cooled protein mass is carefully introduced into the dough, everything is mixed several times and sent to rise in a warm place.
6. The finished dough is poured in small portions into a waffle iron and baked until golden brown.

1. The sour cream included in the baking recipe can be replaced with homemade mayonnaise.
2. Adding half a teaspoon of turmeric to 2 cups of flour will achieve a bright, rich and ruddy hue of the finished baking.
3. Butter is best heated in a water bath. The most important thing in this case is to prevent it from boiling.
4. In addition to rum, cognac or liquor can be poured into the waffle dough - the finished products will acquire a rich aroma with a slight touch of the drink.
5. The softness of Viennese waffles is given by the increased oil content in the dough.
6. To make an original and incredibly tasty dessert, just roll the waffles into a tube and fill them with filling. Waffles are folded only when hot: immediately after removing them from the waffle iron with a knife and a towel, the pastries are rolled into a tube and then carefully filled with cream or condensed milk.
7. The waffle iron is specially prepared before the start of baking: shortly before heating the surface, it is lubricated with oil. The non-stick coating of the waffle iron can be left untreated - due to its peculiarity, it will not allow the dough to stick.
8. Close ready waffles should not be folded - they will become soft. It is advisable to lay them out one by one until completely cooled: this way they will retain their crisp longer after being pulled out of the waffle iron.
9. You can reduce the calorie content of sweet pastries if you use plain water instead of milk. To taste, such waffles will be more insipid and not so ruddy. Baking with milk is brighter, richer and softer.

For the first time, Viennese waffles were able to taste 125 years ago. Against the background of ordinary waffles, Viennese waffles stood out in that they were not crunchy, but tasted like a biscuit. The demand for such a dessert is also due to the fact that Viennese waffles can be easily and quickly baked in an electric waffle iron. Even the simplest recipe will allow you to enjoy soft and tender pastries.

Viennese waffles - a recipe for an electric waffle iron

In order to feed your family with delicate Viennese waffles, it is not necessary to go to distant countries, it is enough to have an electric waffle iron in the house.

Ingredients:

• 425 ml of kefir;
• 55 g butter (drained);
• two raw eggs;
• 75 g of sweet sand;
• two spoons of ripper;
• 325 g flour;
• a couple of grams of salt.

Cooking method:

1. Grind the eggs with a sweetener, pour in the sour milk and stir the ingredients with an ordinary whisk.
2. Sift the flour, mix with the ripper, soda and salt, pour the loose mixture into the egg mass and knead thoroughly.
3. Now melt the creamy product on the stove and add it to the dough. The structure of the base for baking should be moderately thick and uniform.
4. We heat up the electric waffle iron. If the surface is Teflon coated, then nothing needs to be lubricated. On each half of the waffle iron, lay out three tablespoons of dough, cover the doors and bake the waffles until golden.
5. Serve ready-made pastries with syrup and fresh berries.

Crispy on sour cream

All lovers of delicate pastries will definitely like Viennese waffles on sour cream. By the way, such waffles can be taken as a basis for making cakes and cakes.

Ingredients:

• 265 g butter (drained);
• 325 g thick sour cream;
• 225 g of granulated sugar;
• 35 g starch;
• three eggs;
• 225 g flour;
• a couple of grams of salt;
• 0.5 tablespoons of soda.

Cooking method:

1. Whisk the eggs with the usual sweetener until fluffy. Now put soft butter and fermented milk product, continue to work with a mixer until smooth.
2. Then add flour in portions along with salt and soda, knead the dough without lumps.
3. We lay out the dough in halves of a heated electric waffle iron, bake for five minutes. We decorate ready-made waffles with cream, pour over with sour cream sauce or serve with a scoop of ice cream.

PP eggless recipe

For adherents of proper nutrition, there is also a recipe for delicious Viennese waffles. This baking option involves the use of soy milk, which is ideal for people who cannot tolerate the presence of lactose in products.

Ingredients:

• 225 ml soy milk;
• 225 g oatmeal (rye flour);
• three tablespoons of olive oil;
• ripper spoon;
• a pinch of salt;
• optional vanilla or cinnamon;
• any sweetener.

Cooking method:

1. Pour soy drink and olive oil into a convenient container, stir.
2. In another bowl, sift the flour together with the ripper, add salt and any ingredient for flavor. At the end, add the sweetener and mix.
3. We combine the dry ingredients with the liquid mixture and mix the dough until a thick consistency is obtained. If the dough for Viennese waffles turned out to be dense, then pour in a couple of tablespoons of water, but only warm.
4. Put the dough into the waffle baking dish and bake for five minutes. Diet waffles can be served with fruits and berries, which contain the least amount of calories.

The original recipe for curd wafers

For all lovers of cottage cheese desserts, we offer an interesting recipe for Viennese waffles with cottage cheese. Baking turns out very tasty and tender, an ideal choice for a children's breakfast and even a holiday.

Ingredients:

• 255 g of cottage cheese;
• two large eggs;
• 65 g flour;
• 35 g of sweet sand;
• ripper spoon;
• vanilla, salt.

Cooking method:

1. Put the curd product in a bowl and knead it with a fork. Pour salt, vanilla and beat in eggs, mix.
2. Pour flour and ripper into the curd mass, stir the baking base until smooth.
3. Lubricate the electric waffle iron with oil, put the dough, distribute and bake for 8 minutes until golden brown.

with banana

Waffles with the addition of bananas are very tasty and tender. It is worth noting that such an exotic fruit is sweet in itself, so you should not add ordinary sugar to the dough, as the pastries will turn out to be too cloying.

Ingredients:

• 195 g flour;
• three large eggs;
• 115 g butter;
• ripper spoon;
• salt, cinnamon;
• big banana.

Cooking method:

1. First of all, on the stove or in the microwave, melt the butter (do not boil) and cool.
2. We peel the banana, crush the fruit with a fork or chop it with a blender. If the fruit is not too sweet, then the dough can be sweetened. But the sweeter the banana, the tastier and more aromatic the waffles. If you want pieces of bananas to come across in the finished baking, then you should use a fork to chop the fruit.
3. We foam the eggs with a blender, pour in the melted butter, mix.
4. Pour flour with a ripper, stir until all the lumps are broken.
5. Now add bananas to the dough, mix and check the base for density. At the exit, the dough should be thick, but not too dry and dense.
6. Put 1.5 tablespoons of dough into the oiled forms of the electric waffle iron and bake the waffles until golden brown.

Cooking with milk

Soft fluffy waffles can be made with regular milk. The recipe is simple and is enjoyed by many housewives.

Ingredients:

• 225 g butter;
• 225 ml of milk drink;
• three large eggs;
• 115 g of fine sugar;
• 325 g flour;
• two spoonfuls of ripper.

Cooking method:

1. We put warm oil in the blender container, add the sweetener and grind the ingredients until smooth.
2. After we drive in the eggs, pour in the milk drink and continue to mix the contents of the bowl at low speeds.
3. Sift the flour and the ripper, pour it into the liquid mass and mix the dough with a spoon or also with the help of an electrical appliance.
4. We put two tablespoons of flour mass on each mold of the electric waffle iron and bake the waffles for five minutes.

Unsweetened in an electric waffle iron

With the help of an electric waffle iron, you can bake not only a delicious dessert, but also a hearty snack. There are a lot of options for unsweetened Viennese waffles: potato, with the addition of meat, salmon and other ingredients.

Ingredients:

• 115 g butter (drained);
• three large eggs;
• 115 g of sweet sand;
• 324 g flour;
• 155 g ham (bacon);
• one onion;
• two tablespoons of maple syrup;
• ripper spoon;
• salt.

Cooking method:

1. Grind eggs with sweetener, add melted butter and maple syrup, stir thoroughly.
2. Pour flour, salt and ripper into the resulting mass, knead the dough without lumps.
3. Pour chopped bacon (ham), finely chopped onion into the pan, overcook the ingredients, but do not fry too much, otherwise the waffles will turn out not tasty.
4. We send the fried bacon with onions to the dough and stir.
5. Lubricate the waffle iron with oil, spread the dough and bake the waffles for 3-4 minutes.

Soft delicious fluffy waffles can be prepared using a home waffle iron, electric, modern or old Soviet for the stove. Consider two recipes, one on sour cream, the second is a classic Viennese cooking option.

Ingredients:

How to make soft waffles at home

1. Wash the eggs, break into a cup, add granulated sugar.

2 . Melt the butter, cool to room temperature, about 5-10 minutes. At this time, beat eggs with sugar until white. Pour in the butter and again beat thoroughly with a whisk.

3. Add salt and soda to sour cream, mix.

4. Pour the sour cream mixture into the egg. Mix.

5 . Gradually add flour, in a thin stream and mix.

6 . The dough will have the consistency of a thick cream.

7 . With a teaspoon, spread the dough into a waffle iron greased with vegetable oil. Close the lid tightly. If you're cooking on the stovetop, hold the waffle iron for about 2 minutes on each side. The electric waffle iron is preheated, then a thin dough is laid out on it and cooked for about 30 seconds.

Delicious soft waffles are ready

Enjoy your meal!

Viennese waffles classic recipe

What do most people associate with the name of the Austrian capital Vienna? Of course, with a waltz, Mozart and the famous Viennese waffles. Maybe this is not a masterpiece of culinary art, but they glorified Austria no less than great composers. Viennese waffles… soft, crispy and incredibly flavorful. Although…

Frankly, what we used to call Viennese waffles is actually a Belgian dessert. It was there that they came up with pie-shaped sweets with large cells that can be filled with almost any filling: cream, syrup, jam, condensed milk, honey, ice cream and even fresh berries. In the old days, not only sweets were used as fillings. Often the role of the filler was played by processed cheese, pate or bacon.

But, no matter how soft waffles are called, they do not become less tasty from this. And in order to taste them, it is not at all necessary to go to Vienna (Brussels, Liege, etc.). You can prepare this classic European dessert in your own kitchen using a homemade waffle iron.

You will need the following products for such baking:
flour- 300-350 g;
butter- 50 g;
eggs- 2 pcs.;
milk- 300 ml;
granulated sugar- 2 tablespoons;
vanilla sugar- 1 teaspoon;
baking powder and salt- 1/2 teaspoon.

The main trick of Viennese, and maybe not Viennese, confectioners is that they never beat whole eggs. So, first you need to carefully break the eggs and separate the yolks from the proteins. Leave the whites alone, they will come in handy later, and add sugar to the yolks and grind thoroughly to get a white mixture. After that, add vanilla sugar to the mass and mix everything thoroughly again.

Pour the pre-melted butter into the egg mixture, add milk and salt. Mix everything again.

Sift flour through a sieve and mix with baking powder. After that, it should be added in small portions to the existing mixture, thoroughly mixing the resulting dough. You shouldn't hurry. It is important that the dough turned out homogeneous, without lumps.

It's time to get back to the egg whites. Beat them with a mixer into a thick foam, which should be carefully laid out on the dough. Mix these ingredients very carefully. A mixer is not suitable for this procedure, it is better to use a regular whisk. In this case, you should not make rotational movements. It is desirable that the whisk moves up and down.

As soon as the dough is finally ready, you can start heating the waffle iron. By the way, before frying the first batch of waffles, it must be greased with vegetable oil. Then this procedure does not need to be repeated, since the dough already contains a sufficient amount of oil.

To make each waffle, you will need two tablespoons of dough. They are baked quite quickly - only 2-3 minutes. During this time, they should already brown enough. Viennese waffles are best served hot. They are good both with any sweet filler, and "in pure" form.

Video Belgian waffle recipe