Dutch waffles

Two thin crispy waffle rounds layered with a viscous filling. These are the Dutch waffles, which in Holland itself are called strop waffles. The classic filling is caramel, but it can be different. Many of us have fallen in love with this unpretentious pastry, but mostly purchased, although it is not difficult to cook it at home. You will only need a waffle iron or a multi-baker. These waffles have a creamy taste, moderately sweet, at first crunchy. After impregnation, they acquire the taste of the filling, which can be changed according to preference.

BLUE-EYED

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Composition / ingredients

Servings:

Dough:

Flour

180

Eggs

Milk

230

Butter

Sugar

Vanilla sugar

Baking powder

Salt (pinch)

to taste

Filling:

Boiled condensed milk

150

Condensed milk

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 21 % 12 g

Carbohydrates 66 % 37 g

284 kcal

GI: 3 / 3 / 95

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the products, all should be at room temperature.
Step 2:
In a deep bowl for kneading dough, separate the yolks, place the whites in a smaller cup. Add plain and vanilla sugar to the yolks, beat with a whisk until a homogeneous light mass.
Step 3:
Then add the soft butter. Change the whisk to a silicone spatula and rub the oil well.
Step 4:
Heat the milk slightly / in the microwave for 30 seconds is enough /, gradually pour into the egg-oil mixture, without ceasing to beat with a whisk.
Step 5:
Mix flour with baking powder and sift into the liquid mixture in 2-3 stages, stirring each time so that there are no lumps.
Step 6:
Add a pinch of salt to the whites and beat until a firm, fluffy foam. Then gently mix them into the dough.
Step 7:
The dough will be like low-fat sour cream, quite liquid.
Step 8:
Preheat a waffle iron or multi-baker. In the multi-baker, install replaceable panels for round wafers in advance. Pour 1 tablespoon at a time, tilting the spoon with the spout down so that the dough forms a round cake. If necessary, flatten the dough a little. Carefully close and snap the lid.
Step 9:
Bake until golden brown, I have it 2-2.5 minutes. In modern waffle irons, the shades are heated unevenly, you need to be prepared for this in order not to let the waffles burn. Ready-made waffles are removed on the grill, at first they will be crispy, after smearing with the filling, no. Pour the dough very evenly in a circle will not always work, but try to make the overflow small.
Step 10:
Cut the finished waffles according to the template into an even circle. I used a cooking ring d 10 cm. Waffles can be cut both hot and cold while the next pair is baked. Cropped waffles will have a beautiful, presentable look. All the trimmings are then crumbled and mixed with cream, they are also eaten with pleasure.
Step 11:
Put the filling on one wafer and glue it to the other. For the cream, I mixed two types of condensed milk in a ratio of 1:1, it turns out not cloying, since the dough is not very sweet. With tea or coffee is the best.

Try it, many people may like this recipe. The dough is well poured and when baking it turns out a beautiful soft golden color. They taste very much like a yeast dough recipe to me, but they are prepared much faster.