We are used to the fact that waffles are thin sheets of dough. While they are still hot, they can be rolled into a tube, which is then filled with condensed milk, chocolate cream or whipped cream. You can also make a whole cake out of waffles. But in our understanding, these confectionery products must be crispy and brittle. However, there are also soft, airy waffles. The recipe for an electric waffle iron and an oven for making these confectionery masterpieces will be presented below. What are these products? Unlike the waffles we are used to, they are thick and fluffy. But their main distinguishing feature is that they do not harden when they cool, but remain soft, like pastries or donuts. Such waffles are called either Viennese, or Belgian, or, more geographically accurately, Liege. How to cook them?
Waffle recipe for a Soviet electric waffle iron
This waffle iron recipe is the simplest and cheapest, so it’s very convenient to start getting acquainted with the food.
- 3 eggs
- 450 grams of flour
- 1 faceted glass of sugar
- 150 grams of margarine 82% fat
- 10 grams vanilla sugar
- teaspoon of soda
- 1 tablespoon full-fat sour cream
Soften the margarine until soft, but do not melt until transparent. Lightly beat eggs with sugar and vanilla. Combine sour cream with soda and mix. Combine all 3 mixtures into one and mix with a whisk, add flour little by little. Knead until sour cream thickens. Meanwhile, heat the waffle iron. Pour a tablespoon of dough and quickly spread over the surface. Press the lid on and leave for 1-2 minutes. Bake the first waffle until brown, the subsequent ones until golden brown. Roll the finished wafer into a tube or cone. Enjoy your tea!
Recipe for waffles with condensed milk
- 5 eggs
- 250 grams of sugar
- faceted glass of flour
- 250 grams margarine 70%
- vanillin on the tip of a knife
- boiled condensed milk 150 grams
- butter 100 grams
Wash the eggs, break them and mix with sugar, beat a little, but not until foamy. It is desirable that the sugar is completely dissolved. Add softened margarine to the resulting egg mixture and, stirring with a whisk, add flour and vanillin. Gently and thoroughly knead the dough. Pour a tablespoon of the mixture onto the heated surface of the electric waffle iron, level it and cover the lid for 3 minutes. Carefully remove the finished wafer and roll it into a tube while it is hot. Prepare the rest of the waffles in the same way.
Preparation of cream:
Place the butter out of the refrigerator for 2 hours, place the condensed milk in a tall bowl. Add chopped butter and warmed to room temperature. Beat the cream with a mixer until fluffy and homogeneous. Using a pastry syringe or bag, fill the wafer rolls. Enjoy your tea!
Cooking process
To make dough for Viennese waffles, you should use butter at room temperature. It is ground with granulated sugar, and then all the chicken eggs are added one by one.
After whipping the ingredients with a mixer, gradually pour milk into them. Baking powder and sifted flour are also added to the base.
After mixing the dough with a spoon, you need to make sure that there are no lumps left in it. This base should be smooth and uniform. The thickness of this dough is very similar to pancake dough.
Waffles with filling for a Soviet waffle iron
This recipe is suitable only for those housewives who are experienced in rolling hot waffles into tubes.
- 310 grams of sugar
- 125 grams of margarine with at least 62% fat content
- 110 grams flour
- 50 milliliters cream
- 4 eggs
- a pinch of vanillin
- boiled condensed milk or jam for filling
Cooking method:
Mix liquid margarine with cream and pour into eggs beaten with sugar. Add flour little by little, whisk thoroughly. Pour a tablespoon of waffle batter onto the bottom of the waffle iron and cover the lid for 2-3 minutes. Open the waffle iron and quickly spread a tablespoon of filling onto the near edge of the waffle. Helping yourself with a fork, quickly roll the waffle into a tube right on the surface of the waffle iron! Do not spread the filling over the entire surface - it will burn. Choose a simple waffle filling, without adding butter. On the hot surface of the waffles, the butter will melt and spread.
Waffle cone from a Soviet waffle iron
This waffle recipe makes a quick and easy way to add variety to a kids' party.
- 1 egg
- 50 grams of butter
- glass of warm water
- 75 grams of sugar
- 175 grams flour
- vanilla
Cooking method:
Mix the first half of the sugar with butter, and dissolve the second half in water. Add the egg to the butter and sugar mixture and add water. Add sifted flour and vanilla. Beat thoroughly with a whisk, avoiding the appearance of lumps. Pour a tablespoon of batter onto the surface of the heated waffle iron. Bake the waffle and roll it into a cone. Cool completely. Place a scoop of ice cream into the finished waffle cones, decorate with sprinkles or pour syrup over them. Bon appetit!
A very simple way
This recipe for soft waffles in a waffle iron is great because it requires only the basic ingredients: butter (60 g), milk (half a glass), an egg, two tablespoons of sugar, a packet of cookie powder and flour. Add the last ingredient by eye, trying to keep the dough liquid. First, melt the butter and heat the milk to 40 degrees (so that your finger is warm, but not burned). In a bowl, combine the egg, sugar and a pinch of salt. Stir and add warm milk and butter. Lightly beat with a whisk. Combine flour (about a glass) with cookie powder. We begin to add it to the main mass, stirring until the lumps dissolve. Soviet-style electric waffle irons do not have a non-stick coating. Therefore, before pouring dough onto them, you need to grease the frying surfaces with a piece of margarine.
Crispy waffles for a Soviet waffle iron
- 150 grams each of flour and sugar
- 50 grams starch
- 2 eggs
- 100 milliliters warm water
- 1/5 teaspoon cinnamon
- 125 grams butter
Melt the butter in a water bath and leave it there to keep warm. Wash the eggs, beat them into a deep bowl and grind with sugar until the mass doubles - this usually takes 8-9 minutes. While continuing to whisk, pour the butter into the egg mixture in a thin stream. Sift flour with starch and add little by little to the butter mixture. Add water at the end, but add it little by little.
Leave the bowl of dough in a warm place for half an hour. Meanwhile, preheat your waffle iron. Grease the surface of the waffle iron with butter. Pour and smooth a couple of tablespoons of batter onto the surface of the appliance, bake the waffle and roll it while hot. You can fill it with jam, cream, condensed milk, or you can just enjoy the crispy dessert without filling. Enjoy your tea!
Original spicy waffles with sour cream
This dessert requires sweet soy sauce. It is produced by the Kikkoman brand. Soft waffles made according to this recipe will have a wonderful piquant taste. Beat three eggs with 150 g of sugar and a quarter teaspoon of vanillin. Add 250 g of sour cream. Stir. Add two tablespoons of soy sauce. Beat with an electric mixer at low speed. We do not need to achieve foam, but simply a homogeneous state. Simmer half a packet of baking powder in lemon juice. Add 110 grams of flour and prepared cookie powder to the egg-sour cream mixture. Beat the mixture with a mixer at medium speed for 30 seconds. Add another hundred grams of flour. Beat the dough again for a minute. We immediately begin to bake the products.
Unleavened waffles for the Soviet electric waffle iron
The recipe for these waffles is very simple and cheap. Fill them with pate, cheese, salted curd mass - it will be delicious.
- 1 cup each flour and water
- 1 egg
- 1/4 teaspoon salt and the same amount of soda
- vegetable oil or lard (for lubricating the frying surface)
Cooking method:
Separate the yolk from the white. Beat the yolk with soda, add 125 milliliters of water and add flour, whisk thoroughly and gradually add the remaining water. Bake waffles in the usual way, but first grease the surfaces of the waffle iron with refined vegetable oil. Roll hot into tubes or horns and fill. Bon appetit!
Crispy unsweetened waffles for the Soviet waffle iron
Another recipe for a snack table or picnic. The fillings can be varied, depending on your taste and desire.
- a glass of flour
- 1 egg
- a glass of milk
- butter 30 grams
- 3 grams baking powder
Separate the yolk and beat it with milk. Beat the whites into a strong foam and place in the refrigerator. Sift the flour and gradually add it to the milk mixture along with the baking powder. Continuing to knead, pour in the melted butter, beat the egg whites additionally and slowly add them to the dough just before baking. Heat the waffle iron thoroughly and bake waffles for 1-2 minutes. Roll the waffles into tubes and cones while they are still hot. It’s better to start filling when the tubes have cooled down. Bon appetit!
Viennese waffles classic recipe
What do most people associate with the name of the Austrian capital Vienna? Of course, with the waltz, Mozart and the famous Viennese waffles. They may not be a masterpiece of culinary art, but they glorified Austria no less than the great composers. Viennese waffles... soft, crispy and incredibly flavorful. Although…
Frankly speaking, what we used to call Viennese waffles is actually a Belgian dessert. It was there that they came up with pie-shaped delicacies 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 filling. Processed cheese, pate or bacon often played the role of filler.
But no matter what the soft waffles are called, it doesn’t make them any less tasty. And to taste them you don’t have to go to Vienna (Brussels, Liege, etc.). You can make this classic European dessert in your own kitchen using your home waffle iron.
The following products will be needed 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 each.
The main trick of Viennese, and maybe not Viennese, confectioners is that they never beat the eggs whole. So, first you need to carefully break the eggs and separate the yolks from the whites. Leave the whites alone, they will be useful later, and add sugar to the yolks and grind thoroughly to obtain a white mixture. After this, add vanilla sugar to the mass and mix everything thoroughly again.
Pour pre-melted butter into the egg mixture, add milk and salt. Mix everything again.
Sift the flour through a sieve and mix with baking powder. After this, you should add it in small portions to the existing mixture, thoroughly mixing the resulting dough. There's no need to rush. It is important that the dough is homogeneous, without lumps.
It's time to get back to egg whites. They must be beaten with a mixer into a thick foam, which should be carefully placed on the dough. These components must be mixed 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 advisable that the whisk moves up and down.
As soon as the dough is completely ready, you can start heating the waffle iron. By the way, before frying the first batch of waffles, you need to grease it with vegetable oil. Then there is no need to repeat this procedure, since the dough already contains a sufficient amount of oil.
To make each waffle you will need two tablespoons of dough. They bake quite quickly - only 2-3 minutes. By this time they should have browned sufficiently. Viennese waffles are best served hot. They are good both with any sweet filling and “in their pure” form.
Thin waffles with cream
- 100 grams of margarine with at least 65% fat content
- 3 eggs
- 125 grams of sugar for dough and 150 grams for cream
- glass of cream 33% fat
- 250 grams of flour
- vanillin
- a little cocoa powder for dusting
Melt margarine, add eggs beaten with sugar. Sift the flour and carefully add it to the mixture, whisking. At the end add vanillin. Preheat the electric waffle iron, pour a tablespoon of dough onto the bottom part and press the top part tightly, let stand for 1-2 minutes. Roll the baked waffles into a cone; While they are cooling, make the cream. Whip the cream, pre-chilled for 6 hours. At the end, add sugar, preferably it should be fine. Fill cooled waffle cones with whipped cream using a pastry syringe or disposable bags. You can even roll up an envelope from thick paper, spoon the cream into it and cut off the tip. After filling the waffles with cream, you can sprinkle them with a pinch of cocoa. Bon appetit!
Waffle crackers in a Soviet waffle iron
- 200g hard cheese
- 200 grams of margarine 70% fat
- 2 eggs
- 250 grams of flour
- 200 milliliters mineral soda
- salt and soda - 1 teaspoon each
Grate the cheese on a fine grater and melt the margarine in the microwave until liquid. Combine all ingredients, mixing thoroughly; if the dough is runny, add a couple of tablespoons of flour. Preheat your electric waffle iron. Scoop out the batter using a heaped coffee spoon and bake for 40-60 seconds. The crackers are approximately 5 cm in diameter. Bon appetit!
Vegan thin waffles for electric waffle iron
This recipe is suitable for vegetarians and those who fast.
- 430 grams flour
- 170 grams of sugar
- 350 milliliters of water
- 110 milliliters refined vegetable oil
- vanilla sugar
- 1 pinch each of salt and soda
Mix butter, sugar, salt, flour and vanilla sugar and rub into crumbs with your hands. Add water little by little and mix with a mixer. Quench the soda with lemon juice and pour into the dough. Time to bake! You need to pour a tablespoon of batter into a preheated waffle iron and press the lid for 2 minutes. The hot waffle must be removed with a fork and rolled into a tube. Bon appetit!
Thin waffles made with kefir
- 3 eggs
- 500 milliliters of kefir
- 1 heaped glass each of flour and sugar
- 125 grams butter
- vanillin
Cut the butter into cubes and melt in a water bath, cool slightly. Add a glass of sugar and eggs, beat thoroughly with a whisk. Whisking constantly, add flour until smooth. Then pour in the kefir, just don’t take it out of the refrigerator right away—let it sit at room temperature for an hour. At the end of whipping, add vanilla sugar. Preheat your waffle iron and start baking your dessert. Bake each waffle for 3-4 minutes until golden brown. While the waffle is still hot, roll it into a tube. Bon appetit!
Biscuit waffles
Separate the yolks from two eggs. Place the whites in the refrigerator until the time comes. Mix the yolks with 6 tablespoons of hot water. We begin to add 100 grams of sugar, constantly whisking the mixture. Add a bag of vanilla and a few drops of lemon juice. In another bowl, start beating the egg whites. Gradually add 50 grams of sugar to them. Beat until stiff peaks form. Melt fifty grams of butter and cool. Sift 200 g of flour into a bowl, mix it with a teaspoon of baking powder. It is important to know the sequence of connecting all the components of soft wafers. The recipe instructs us to add the yolk mixture to the whipped whites. Mix carefully. Now add flour with baking powder. Here you need to act even more carefully. We stir all the time in one direction, from top to bottom. Finally, add ghee. Mix again and bake.
Thin Cinnamon Waffles Recipe
- 200 grams of butter
- 250 grams of flour
- a pinch of salt
- 3 eggs
- 65 grams sugar
Carefully separate the whites. Beat them with salt into a strong foam. Soften the butter, but do not melt it until liquid. Beat it with sugar, add sifted flour and cinnamon. At the end of whipping, carefully add the whipped whites, 1 tablespoon at a time, and immediately begin baking the waffles. The electric waffle iron must first be very hot. If some of the egg white remains, beat it again, add powdered sugar and fill the cooled tubes with the resulting mass. Bon appetit!
Knead the batter
To prepare this base, use a large enamel bowl. Soft, but not melted butter is placed in it, and then fine sugar is added. Grind both ingredients thoroughly with a tablespoon or fork. In this case, you should get a homogeneous whitened mass.
After processing the cooking fat, add table soda (without pre-quenching), a little salt and sifted flour to it one by one. All components mix well.
As a result of such actions, a loose mixture is obtained. To make it liquid, half of the baked milk is gradually poured into it. During this process, the dough is beaten with a mixer.
Having received a thick mass, the rest of the dairy product is also poured into it in a thin stream. At the same time, make sure that no lumps form in the dough.
The consistency of this waffle base should resemble thick and heavy cream.
