8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
Preparation
Heat 1/2 of the water to lukewarm. NOTE: Do not use water that is too hot because
the yeast wont rise. Dissolve the yeast in the water with a pinch of the sugar from
the recipe; let stand 5 to 10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks,
one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add
the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is
smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is
smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter.
Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat your wafflemaker on setting 4 or preferred setting* (green indicatorlight will
be illuminated when preheated) and act upon the instructions described in ´Usage`.
Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.
Gingerbread belgian waffles
These waffles have the flavour of just-baked gingerbread and are delicious served
with fresh fruit or caramelised apples and pears.
Makes 6 waffles:
118 ml warm water
1 teaspoon granulated sugar
2
1/4
teaspoons active dry yeast (1 packet)
1
1/2
cups (ca. 180 gram) all-purpose flour
1 cup (ca. 250 gram) shortbread biscuit crumbs
1/4
cup (ca. 55 gram) granulated sugar
3 cups (ca. 360 gram) sifted flour
1/4
teaspoon salt
1 teaspoon ground ginger
1/4
teaspoon lemon zest, finely chopped
472 ml cups warm milk
3 large eggs, separated
1/2
cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
28
42409_bda_deutsch_english.qxp 07.12.2007 10:44 Seite 28
