Retro stuff is always in fashion. I think that for many of you, somewhere old grandmother’s cast-iron mold for cookies is hidden, and with its help, 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 waffle dough is very close to ordinary pancakes, but very fat. The main secret of success - the form must be clean, well warmed and carefully lubricated.
If you prefer a less-calorie dough, then replace the cream with milk or yogurt, but then add a little more soda or baking powder.
- Time: 45 minutes
- Servings: 6
Ingredients for making Viennese waffles with cane sugar
- 130 g of cane sugar
- 2 large eggs
- 140 g butter
- 130 g of wheat flour
- 3 g ground cinnamon
- 60 ml of heavy cream or sour cream
- 3 g of soda (baking powder for dough)
Preparation of Viennese waffles with cane sugar
Cane sugar and two large fresh eggs are mixed with a whisk until a homogeneous mixture is formed. Add a small pinch of salt at this stage to enhance and reveal the tastes.
Take the butter, melt it in a saucepan. When the oil has cooled slightly, pour it in a thin stream to the eggs with sugar. To make the Viennese waffles turn out to be tender and fragrant, we add butter with a high fat content, preferably 82%.
Mix separately baking powder for the dough (it can be replaced with the same amount of baking soda), wheat flour and ground cinnamon.
Combine the contents of both bowls, gently stir the mass until the lumps disappear, and the dough does not become shiny and friable.
Now you need to add fat cream or the fattest and freshest sour cream. In principle, you can replace them with milk or regular yogurt, but for Viennese waffles to turn out delicate, you need fatty ingredients. Add cream until the dough resembles thick cream. If the mixture is watery, then add some wheat flour.
We take the waffle iron, put it on fire. Warm up 7 minutes alternately on both sides on medium heat. Then we grease both sides of the waffle iron with a small amount of vegetable oil and warm it again. The waffle iron should be very hot and well oiled, then the dough will not stick to any side. In the center of the waffle iron put 3 tablespoons of thick dough, close the upper sash, set on fire.
We bake 4 minutes on one side, then turn the mold and bake for another 4 minutes. The time can be adjusted depending on the dough layer and the degree of heating of the mold, so readiness can be checked by opening the shutters. The finished waffles will turn light brown and, most importantly, will be easily separated.
Repeat the process until the dough is over. Before each new batch of waffles lightly grease the waffle flaps with vegetable oil. Finished waffles, when cooled a little, are easily segmented.
Small hollows in Viennese waffles are great for filling them with whipped cream, cream or jam.
