Dutch waffles with dry yeast

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare the products as for any yeast dough, everything should be at room temperature. The butter needs to be very soft, but there is no need to melt it.

2. STEP 2

   

   Sift flour into a mixing bowl, add sugar, salt and yeast, mix well. Use fast-acting yeast, only the kind where it says “just add to flour” on the packet.

3. STEP 3

   

   Then add butter, eggs and warm milk. Heat the milk, but make sure it is not hot on your finger, otherwise the yeast will die. Mix everything well with a whisk or mixer until smooth.

4. STEP 4

   

   The consistency of the dough will be like that of pancakes, even a little thicker. Cover the cup with a towel and leave for 1 hour in a warm place without drafts. I put it in a slightly warm, turned off oven, you can use a slow cooker, as you wish.

5. STEP 5

   

   After an hour, the dough will almost double in size, do not knead it anymore, but scoop it with a spoon from the edge.

6. STEP 6

   

   Preheat a waffle iron or multi-baker. Pre-install panels for round waffles in the multi-baker. The green light turns on, the device is ready for use.

7. STEP 7

   

   There is no need to lubricate the panels. Using a tablespoon, carefully scoop up a small mound of dough and push it down the spout so that the dough forms a round cake. Carefully close the lid and snap it into place.

8. STEP 8

   

   It won't always work out exactly the size of the circle. Adjust the volume of batter according to your waffle iron. The dough is easy to work with, spreads easily and turns golden gently.

9. STEP 9

   

   It is better to have a very slight overfill of dough than to underfill it. If the heat is uneven, focus on the more fried part, avoiding burning. Open slightly after 1.5 minutes to check and then bake until the color you want. It took me 2-2.5 minutes for a couple of waffles. Times may vary. Remove the finished waffles to a wire rack.

10. STEP 10

    

    Cut the waffles according to the template into an even circle. I used a culinary ring d 10 cm. The waffles can be cut either hot or cooled while the next pair is being baked. Trimmed waffles will have a beautiful, presentable appearance. Then crumble all the scraps and mix them with cream; they are also eaten with pleasure.

11. STEP 11

    

    Apply the filling to one waffle and glue it to the other in pairs. For the cream, I mixed two types of condensed milk in a 1:1 ratio, it turns out not cloying, since the dough is not very sweet. Just the same with tea or coffee.