Viennese waffles without milk in a waffle iron

1. Sift the required amount of wheat flour into a separate dry and clean bowl, breaking up all possible lumps. Add baking powder to the flour for a more lush dough structure and mix all the dry ingredients well together.

2. Separate the egg whites and yolks into different containers. Add sugar to the egg yolks and grind with a mixer using a mixer at low speed until white.

3. Put the butter in a saucepan or a fireproof bowl. Put a pot of water on the stove. Put the saucepan with butter in a saucepan with water so that the water does not reach the edges of the container with butter. Bring the water in a saucepan to a boil over low heat and melt the butter to a liquid state. The addition of melted butter gives Viennese waffles a special tenderness and porous structure of the dough.

4. Mix the beaten egg yolks with sugar and melted butter in a bowl. Add the pre-sifted flour with baking powder. Mix all the ingredients thoroughly.

5. Pour into the dough drinking yogurt of any fat content. You can take yogurt with fruit additives. This will give a special piquant taste to Viennese waffles in the future. Stir the dough again until smooth.

6. Beat egg whites with a mixer until stable peaks. First at medium rpm, then increase the speed to maximum. Protein foam should turn out lush and not drain from the spoon. Carefully transfer the whipped whites to the waffle batter. To prevent the proteins from falling off, mix all the dough with careful movements from the bottom up.

7. After the dough for the waffles is ready, you can start baking them directly. To do this, turn on the electric waffle iron, bring it to the desired temperature. Taking a tablespoon of dough, put it in special cells, close the appliance and bake the waffles until fully cooked - until they are browned on both sides.

Ready-made Viennese waffles are served with honey, jam, homemade jam, melted chocolate or fresh berries.

Bon appetit!