Viennese waffles are a delicious type of pastry that requires a special form - a waffle iron with large cells.
Features of preparation and serving
- There are two main types of Viennese waffles: "Brussels" and "Liege". The first ones are airy and soft, the tender dough literally melts in your mouth. The latter, on the contrary, are quite solid, nourishing, and have a high calorie content. There are other varieties, but they are much less popular.
- Often, for the preparation of Liege waffles, "sugar pearls" are used - these are pieces of caramelized sugar that look like dense grains. However, at home, you can do with the usual crushed refined sugar.
- Classic Liège waffles are very sweet (much sweeter than Brussels waffles), covered with a glazed crust that occurs when pearl sugar melts during cooking.
- The most common shape for Viennese waffles is a rectangle, but sometimes they are triangular or heart-shaped depending on the waffle iron. The main thing is that the cells are large enough.
- To make the waffles lush, dry fast-acting yeast or baking powder (baking powder) is added to the dough.
- Liege waffles can be eaten both warm and cold, Brussels waffles - preferably warm, immediately after cooking.
- Viennese waffles are usually served for breakfast. They can be sprinkled with powdered sugar, drizzled with melted chocolate, condensed milk or maple syrup, garnished with whipped cream curls, a scoop of ice cream, berries, and pieces of fruit such as bananas. By the way, Liege waffles are a rather self-sufficient dessert, therefore, very tasty without topping.
- When kneading the dough, you should pay attention that for Brussels waffles it should have a liquid consistency, like for pancakes, and easily spread over the entire form, filling the cells. In this case, all the waffles will have smooth edges.
- For Liège waffles, the dough, on the other hand, turns out to be quite thick, similar in consistency to the dough for shortbread cookies, does not spread over the waffle iron, so the edges of the baking will be uneven.
Classic Liege waffles
Ingredients:
- 500 g wheat flour
- 100g regular caster sugar
- 150 g "sugar pearls"
- 250 g butter
- 100 ml milk
- 3 eggs
- 7 g dry fast-acting yeast
- 1 bag of vanilla sugar
- a pinch of salt
Cooking step by step:
1. Remove the milk from the refrigerator and let it stand at room temperature to warm up sufficiently. Add dry yeast, a pinch of salt and the contents of a bag of vanilla sugar to the milk, mix and set aside for twenty minutes.
2. Now take a deep, clean bowl, sift the flour there in the form of a mound, in the center of which make a depression. Pour the yeast mixture into this well. Then beat in the chicken eggs, pour in the butter (after melting it in the microwave) and stir in regular granulated sugar. Stir, cover with a clean tea towel and let stand for 45 minutes.
3. Remove the towel - the dough should rise noticeably. Now, very carefully, stir in the pearl sugar. If you could not get such a product, then you can do the following: take a simple lump white sugar and beat it in a mortar to grind the spices into small pieces.
4. Heat a rectangular waffle iron with large cells, grease the surface of the molds with vegetable oil - this will only need to be done once, at the very beginning of cooking. Scoop the dough with a tablespoon and place on the baking tins, cover the waffle iron and cook for 3-4 minutes.
Liege waffles with honey
Ingredients:
- 450 g wheat flour
- 150 ml milk
- 250 g butter
- 3 eggs
- 225 g crushed refined sugar
- 7 g active dry yeast
- 1 1/2 teaspoons plain granulated sugar
- 1 1/2 tspspoons of liquid honey
- 1 teaspoon vanilla extract
- a pinch of salt
Ingredients in stages:
1. Take warm but not hot milk and pour it into a bowl. Pour in granulated sugar, 2 tbsp. tablespoons of wheat flour and fast-acting yeast. Cover with a linen or cotton towel and let sit for half an hour for the dough to come.
2. Remove the oil from the refrigerator to bring it to room temperature, stir into the dough, add liquid honey, eggs, vanilla extract and stir.
3. Mix all the remaining flour with salt, make a slide on the work surface of the table, and a depression in the center of the slide. Gently add the milk-egg mixture into this hole and knead a not very tough dough. Blind a bun out of it and wrap with cling film, leave warm for half an hour.
4. Add refined sugar into the dough, roll up a ball again, put in a bowl and refrigerate for several hours. If you cook Liege waffles in the evening, remove the dough overnight.
5. In the morning, divide the dough into portions, mold a ball from each piece and place between the sheets of a heated and greased waffle iron. Combine the waffle iron sheets, cook for 3-5 minutes, until a beautiful golden crust forms.
Brussels waffles (classic recipe)
Ingredients:
- 100 g wheat flour
- 75 g butter (melt)
- 1 1/2 tbsp. spoons of milk
- 3 eggs
- 1 tbsp. spoonful of sugar
- 1 teaspoon vanilla sugar
- 2 pinches of salt
Cooking step by step:
1. Sift flour through a sieve, stir in granulated sugar, vanilla sugar and half of the salt. In the mixture, build a hole and place the yolks there, gently add butter and milk. Now stir all the ingredients to make a smooth and uniform dough.
2. Put the egg whites in the refrigerator for a while - chilled, they will be better. Now add a pinch of salt and, using a mixer or blender with a whisk attachment, beat the whites until a firm, strong foam. Stir in the foam gradually.
3. Heat the waffle iron, grease the plates with vegetable oil (it is convenient to use a silicone brush for this), pour out a portion of the dough, close the waffle iron and bake for 2-4 minutes. The waffles should be fluffy enough.
Viennese waffles with chocolate and pistachios
Ingredients:
- 150 g wheat flour
- 150 g potato starch
- 250 g butter
- 100 g chocolate
- 50 g caster sugar
- 4 eggs
- 1/2 cup chopped pistachios
- 1 bag of vanilla sugar
Cooking in stages:
1. Stir the flour and potato starch, then sift through a sieve. Soften the butter, add fine granulated sugar (as an option, you can use powdered sugar), add vanilla sugar and beat with a mixer until light weight.
2. Stir in eggs one at a time, stirring the dough each time. Break the chocolate into slices, place in a ceramic or glass cup and melt in the microwave for two to three minutes. Insert into the dough. Whisk again.
3. Stir in the pistachios (you can also use chopped walnuts) and the starch mixture. Stir to form a uniform dough. Bake the waffles in a preheated waffle iron.
Viennese waffles in vegetable oil
Ingredients:
- 200 g wheat flour
- 420 ml milk
- 120 ml vegetable oil
- 3 eggs
- 1 tbsp. spoonful of sugar
- 2 tsp baking powder
- 1/2 teaspoon of salt and vanilla extract
Cooking step by step:
1. Combine flour, baking powder and salt. Separate the yolks from the whites and beat together with granulated sugar using a mixer or blender using a whisk attachment. Add milk, extract and vegetable oil, do not stop whisking.
2. Combine the yolk-butter mixture and flour. Beat the whites separately and stir into the dough. Bake waffles in an electric waffle iron until golden brown. Put the finished waffles on a plate, serve with ice cream, syrup and banana slices.
Waffle cake with curd and butter cream
Ingredients:
- 230 g wheat flour
- 130 g butter
- 100 g sugar
- 40 g starch
- 4 eggs
- 1 orange
- 375 g soft cottage cheese
- 375 g heavy cream
- 75 g sugar
- 1 sachet of cream fixer
- berries (can be made from jam), nuts
Cooking in stages:
1. Remove the butter from the refrigerator, when it becomes soft, beat with granulated sugar, add eggs one by one, gently stir in flour and starch. Scald the orange with boiling water, then remove the zest with a fine grater. Cut the orange in half and squeeze out the juice.
2. Stir the zest and orange juice into the dough, set aside for half an hour. Preheat a round waffle iron, brush the plates with melted butter and add 3 tbsp. spoons of dough. Bake a fluffy waffle crust. Bake whole dough waffles and let cool.
3. For the cream, whisk the cream, cottage cheese, cream fixer and fine granulated sugar until fluffy and fluffy. Layer the wafer cakes with cottage cheese cream and slices of berries. Decorate the top of the cake with berries and chopped pistachios.
