Viennese waffles with sour cream in an electric waffle iron

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make Viennese waffles with sour cream in an electric waffle iron? Prepare all the necessary ingredients. All ingredients should be at room temperature, so remove them from the refrigerator in advance. Remove dairy products from the refrigerator at least 15 minutes before.

2. STEP 2

   

   Sift flour with baking powder into a deep bowl, add a pinch of salt and vanilla, mix. Read about the properties of flour, as well as the intricacies of using baking powder and vanillin in baking in separate articles at the end of this recipe.

3. STEP 3

   

   Break the eggs into another bowl and whisk them a little. Gradually add all the sugar, while running the mixer at low speed. Beat the mixture until it forms a good foam, but no more. Wash the eggs with baking soda first to remove dirt from them.

4. STEP 4

   

   Add all the sour cream to the eggs at once (you shouldn’t use more than 15% fat), mix with a mixer until smooth.

5. STEP 5

   

   Add flour in three stages and stir so that there are no lumps. I stir with the same whisks at low speed, but not for long. You may need a little less or more flour, check the consistency of the dough.

6. STEP 6

   

   Then add freshly squeezed lemon juice and stir again until smooth.

7. STEP 7

   

   Bubbles will immediately begin to appear on the surface. Do not stir the dough any more, let it rest for 10-12 minutes until the waffle iron heats up. The finished dough is viscous, flows well from a spoon, but not liquid. This dough is easy to pour.

8. STEP 8

   

   Preheat your waffle iron. I have a multi-baker, the green light comes on - it’s ready to go.

9. STEP 9

   

   Pour 2 tbsp onto each cell. dough, carefully spread into the corners. Carefully close and latch the lid. I lightly grease the panels with vegetable oil with a silicone brush, although the coating is non-stick, there is absolutely no oil in the dough. The amount of dough may vary depending on the size and shape of the cells. I give a guideline for the REDMOND multi-baker.

10. STEP 10

    

    Bake until golden brown. Since all appliances are different, even if they are from the same manufacturer, the baking time is very arbitrary, for me it is 10-11 minutes. Professional waffle irons bake in 2 minutes, homemade ones from 5-7 minutes. (In my multi-baker, the lower racks heat up more, so after 7 minutes I turn the waffles over. If the color on the bottom side is sufficient, then I don’t cover the top panels and bake the waffles for another 2-4 minutes). Focus on your technique.

11. STEP 11

    

    Remove the finished soft Viennese waffles with sour cream with a silicone spatula and let them cool on a wire rack, so after cooling they will become crispy on the outside and remain soft on the inside. I get 12 waffles, size 9 x 10 cm. The pattern on top and bottom is the same.

12. STEP 12

    

    This is how they look in cross section - porous, airy, soft, quite plump. The outside will be crispy right away, then soft, even if you don’t stack it. The taste is moderately sweet, creamy, the aroma is light vanilla with a hint of lemon.

Comments on the recipe

Veronica

29.11.2023

4.7

Svetlana, thank you very much for the waffle recipe, I’m just now mastering the multi-baker Viennese waffles, I’ve already made them according to another recipe, with a lot of butter. I liked it. I really want to try your recipe using sour cream. Special thanks to you for your valuable recommendations on using the multi-baker. Our waffles are also unevenly baked. So I want to use this recipe in the near future.

Vika Victoria

29.11.2023

4.9

Thank you, the recipe is very successful, I finally found what I was looking for

Anna Grigorieva

29.11.2023

4.7

Thank you. Good recipe. The waffles are flying away with a bang. They need to be cooled properly; they become crispy as they cool. I didn’t have a grate, I turned them over several times so that they wouldn’t get damp on the bottom side.

iriska

29.11.2023

5

Thank you so much for the recipe. Very tasty waffles. I baked them, ate them at home, and didn’t even have time to take a photo.

Marinel

29.11.2023

4.6

This recipe is from the “get it right the first time” category. We bought a waffle iron. I found this recipe (I didn’t want a recipe with a ton of butter). I mixed it up and pretty quickly started enjoying the delicious waffles. My husband and children appreciated it. As a breakfast for a child, 2 waffles are a very satisfying dish. I spread some more cottage cheese on my waffles. It is very tasty, satisfying and healthy. The indicated portion yielded 12 pieces. The most beautiful are the first four (I spread the dough in all corners), then I simply put 1.5 spoons of dough and the waffle iron baked what happened. Thanks to the author for a great recipe. I adopted it!

Innokenty Parfyonov

29.11.2023

4.6

An excellent recipe for experimentation. I tried it with honey instead of sugar and sour cream 20 instead of 15 - I liked it