Viennese Waffles with Cane Sugar
Retro things are always in fashion. I think that many of you have hidden somewhere your old grandmother’s cast-iron cookie sheet, and with it, in less than an hour, you can bake an amazing dessert. Viennese waffles with cane sugar and cinnamon, this delicate delicacy is only called fashionable and mysterious. In its composition, the wafer dough is very close to ordinary pancakes, but very fat. The main secret of success - the form must be clean, well-heated and carefully lubricated.
If you prefer a less high-calorie dough, then replace the cream with milk or yogurt, but then add a little more soda or baking powder.
- Time for preparing: 45 minutes
- Servings Per Container: 6
Ingredients for Viennese Waffles with Cane Sugar
- 130 g cane sugar;
- 2 large eggs;
- 140 g of butter;
- 130 g of wheat flour;
- 3 g ground cinnamon;
- 60 ml of cream or sour cream;
- 3 g of soda (baking powder for dough).
The method of preparation of Viennese waffles with cane sugar
Mix cane sugar and two large fresh eggs with a whisk until a homogeneous mixture is formed. Add a small pinch of salt at this stage to enhance and reveal tastes.
Take the butter, melt it in a saucepan. When the butter has cooled slightly, pour it in a thin stream to the eggs with sugar. To make Viennese waffles tender and aromatic, add oil with a high fat content, best of 82%.
Mix the baking powder for the dough separately (it can be replaced with the same amount of baking soda), wheat flour and ground cinnamon.
We combine the contents of both bowls, gently mix the mass until the lumps disappear, and the dough becomes shiny and viscous.
Now you need to add fat cream or the fattest and freshest sour cream. In principle, you can replace them with milk or ordinary yogurt, but in order for Vienna wafers to turn out tender, you need fatty ingredients. Add the cream until the dough looks like thick sour cream. If the resulting mixture is a little liquid, then add a little wheat flour.
Take a waffle iron, put it on the fire. Heat 7 minutes alternately on both sides over medium heat. Then grease with a small amount of vegetable oil both sides of the waffle iron and warm again. The waffle iron should be very hot and well oiled, then the dough will not stick to either side. In the center of the waffle iron, we put 3 tablespoons of thick dough, close the upper leaf, put on fire.
Bake 4 minutes on one side, then turn the pan and bake another 4 minutes. The time can be adjusted depending on the test layer and the degree of heating of the mold, so the readiness can be checked by opening the sashes. Finished waffles will turn light brown and, most importantly, will easily separate.
Repeat the process until the dough ends. Before each new serving of waffles, lightly grease the waffle-iron leaves with vegetable oil. Finished waffles, when slightly cooled, are easily divided into segments.
Small indentations in Viennese waffles are great for filling them with whipped cream, cream or jam.