Viennese waffles without butter in a waffle iron

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make Viennese waffles without butter? To prepare the dough, it is necessary that all ingredients are at approximately the same room temperature. Prepare them in advance. Wash the eggs and dry with napkins. Choose milk of any fat content to suit your taste.

2. STEP 2

   

   Break the eggs into a large bowl, add a pinch of salt and start mixing with a whisk. While continuing to stir, fan in the regular and vanilla sugar, whisking until bubbles appear and the sugar has dissolved. There is no need to beat vigorously, just mix. You can use a hand whisk or an electric whisk at low speed.

3. STEP 3

   

   Without stopping whipping, add 1 full tablespoon of sour cream of any fat content. Pour in lukewarm milk. Mix until smooth.

4. STEP 4

   

   Add flour sifted with baking powder to the egg mixture in 2 stages. Baking powder is usually added with the last portion of flour, since it immediately begins to interact with the liquid and time cannot be wasted so that the necessary bubbles of carbon dioxide do not evaporate, but have time to give the dough airiness. Please note that you may need more or less flour than I did. Focus on the consistency of the dough.

5. STEP 5

   

   The finished dough is liquid, very similar to pancake dough. Bubbles begin to actively appear on the surface, so it is advisable to preheat the waffle iron to operating temperature.

6. STEP 6

   

   Be sure to lightly lubricate the panels with refined vegetable oil before the first and each other filling. Since the dough contains no oil at all and may stick, which is extremely undesirable.

7. STEP 7

   

   Pour about 2.5 tbsp into each cell. dough, carefully smooth out filling the corners. Carefully close the lid with the latch. The amount of dough may vary depending on the type and model of waffle iron, use your own guide.

8. STEP 8

   

   Bake the waffles until golden brown, for me it takes 7-8 minutes, the time may also vary. During the process, the waffles become fluffy and then fall off. Remove the finished ones with a silicone spatula to avoid getting burned.

9. STEP 9

   

   Place to cool on a wire rack in a single row. The waffles will be immediately soft, just like when they cool down.

10. STEP 10

    

    From this amount of products you get 8-10 waffles, depending on the shape and how you pour it.

11. STEP 11

    

    Serve slightly cooled, topped with berries, syrup, and whipped cream. You can connect them in pairs, spreading them with jam. If eaten without addition, the taste is moderately sweet, with a vanilla aroma. Once completely cooled, they will become denser and tougher, which is not an acquired taste.

Comments on the recipe

bytenkonn

30.11.2023

5

The filling of apricot jam and sour cream is simple but delicious. I usually make waffle rolls with condensed milk.

Moderator Ksenia

30.11.2023

4.6

I’ve made regular crispy waffles more than once, but I’ve never made Viennese waffles before. I don’t have a waffle iron as such, but I have a special form in which you can cook waffles on a gas stove. I kneaded the dough into four servings. I needed 110 grams of flour. I used category C1 eggs and milk with a fat content of 3.2 percent. To be honest, I did not hope that I would get fluffy Viennese waffles, since the shape was not intended for them: it is flat in itself and practically non-relief. To begin with, I poured the dough onto it, a teaspoon at a time, to get the hang of it. The waffles turned out small, neat, soft and very tasty. After making three or four small waffles, I got tired of scooping the dough with a small spoon, so I took a tablespoon. At first I poured out one spoon at a time, then two at a time. And when I poured three tablespoons onto the mold for one waffle, a miracle happened. Closing the mold, I first heard a quiet hissing, and then saw how the gap between the two halves of the mold was increasing. I looked there and saw that the waffle had thus increased in volume. It turned out lush, rosy and soft. A real Viennese waffle, just not as voluminous as it should be. The thin waffles dried out after 10 minutes, although they remained just as tasty. Fluffy waffles remained soft even after several hours. Blue-eyed, thank you very much for the recipe! The waffles turned out wonderful.

Veronica

30.11.2023

4.8

I’m taking this recipe into the cookbook, I’ll definitely try to make it without oil, I used to make it in a multi-baker with butter, although I always try to reduce the amount of butter. Let's see what you like best

Ahmediya

30.11.2023

5

Thank you, they turned out great...