Tuesday, March 04, 2008

Waffles Woo Hoo!

I was so excited to find this in my inbox yesterday! This, my friends, is widely reported to be OMG THE BEST WAFFLE RECIPE EVAR (or so all the Switzerland people said this summer), and the translation from the French is really, really cute:

2 quarts and 1 pint liquid (half mineral water, half full milk)(2,5 liter)
2/3 ounce of yeast (20gram)
1 lb of flour (1/2 kg)
5 oz diary [sic] (cream) butter which you melt in a bain-marie (a "double" boiler)(150g)
1 spoon of (salad) oil
3 or 4 eggs, depending on their size
4oz of sugar (100 gram)
a pinch of salt

Heat the liquid up until it is tepid. Take a cup of it apart and let the yeast dissolve in it. Sift the flour into a bowl; sprinkle the salt around the edge of the flour and make a hole in the middle, where you pour the dissolved yeast and the melted butter.

Add the egg yolks, the sugar, and the remaining liquid in the hole. Kneed the mass from the inside out until you have a homogeneous dough. If necessary, dilute it with a little liquid.

The dough should not be so liquid as for pancakes. Whisk the egg whites and scoop them carefully with a slice through the tough [sic].

Cover the dough and leave it to rise in a heated place (if in winter) until its volume has doubled.

Pour some dough into the heated and greased iron. Close the iron immediately and bake until it gets golden brown.

Now, I have never seen a yeast-risen waffle recipe, but it looks worth a try. I will certainly give it a shot and let you all know.

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