Hefen-Waffeln

Ingredients

• 0.5 lb. flour
• 1 oz. yeast
• 6 oz. butter
• 2 eggs
• 1 pint milk
• A little grated lemon peel

Method

1. 1

   Crumble yeast, pour half of the lukewarm milk over it and stir in half of the flour.

2. 2

   Let rise for 10 minutes.

3. 3

   Mix remaining flour, milk, eggs, butter, and lemon peel, then add risen yeast.

4. 4

   Knead well and let rise.

5. 5

   Fill greased Waffeleisen with batter and proceed as in previous recipes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 83. The excerpt below is the record exactly as published.

oz. yeast. \ teaspoonful castor sugar. Cinnamon. 3 oz. butter. \ gill lukewarm milk. A little cream. I egg:- Apples or other fruit. Put ^ pound of flour in a basin, make a hole in the middle and pour in 3 ounces butter (melted), a little cream, ^ ounce yeast, and J teaspoonful castor sugar ; mix with the yeast \ gill lukewarm milk and 1 beaten- up ^gg. Strain this into the middle of the flour, mix and knead all well together, cover the basin over and put it away to rise till it is twice its original size. Then take the dough, roll it out thinly, and lay it on buttered tins or plates, spreading all over it melted butter, a good sprinkling of castor sugar and powdered 204 Gebdck : Torten und Kucken. cinnamon ; cover thickly with apples peeled, cored, and cut into thick slices. Bake in a quick oven. Other kinds of fruit may be used thus. Apfelknohen mit Bl&tterteig. (Apple Cake with Puff Paste.) Make some pufiF paste with \ lb. butter and \ lb. flour. Roll out thinly in two layers. Place one upon a buttered sheet of tin. Peel | lb. apples, cut them into slices, stew them in \ lb. sugar and \ pint water. Drain superfluous water off. Sprinkle over the paste on the tin with breadcrumbs, place the apples on it, cover with the other layer of paste, brush over with ^^z^ sprinkle with sugar and bake in a moderate oven for \ hour. Cut into squares and eat with whipped cream. BUtterteig-Bretzel. (Puff Paste Twists.) Make some puff paste, leave it in a cool place for some time, then roll it out and cut into strips about \ inch thick and wide. Roll each strip on the well-floured board and twist into the shape of a Bretzel or double loop. Bake a pale golden colour on a buttered tin. Waffeln. (Wafers ; French : Gaufres.) f lb. flour. 2 oz. sugar. \ pint milk. Grated rind of a lemon. 3 egrgrs- 4 oz. butter. \ oz. baking powder. 4 grated bitter almonds. Cream the butter, mix it with the sugar, beaten-up eggs, grated lemon rind and bitter almonds and, lastly, stir in alternately the milk and the flour, which should have been previously sifted and mixed with the baking Cakes. 205 powder. Heat a WafFeleisen (wafer iron) over a clear fire, rub it with a piece of bacon rind| pour a teaspoonful of the batter into each division and close up the iron again. Let the wafers become a golden colour, turning the iron so that both sides are done. Then take out and sprinkle over at once thickly with sugar. Berliner Waffehi. (Berlin Wafers.) 8 oz. flour. 3 eggs. A little salt. ^ pint sour cream. 2 tablespoonsful Kummel liqueur. Mix all ingredients and proceed as in preceding recipe. \ lb. butter. 4 eggs. Zimmet-Waffeln. (Cinnamon Wafers.) I oz. cinnamon. I tables poonful Maraschino. I lb. sifted flour. Cream ^ lb. butter, beat up 4 eggs and stir into the butter, beating well. Flavour with i oz. cinnamon and I tablespoonful Maraschino. Then stir in i lb. sifted flour. Mix well. Grease and heat the special Waffel- eisen (wafer irons), and proceed as in recipe " Waflfeln." Hefen-Waffeln. (Veast Wafers.) f lb. flour. I oz. yeast. 6 oz. butter. 2 eggs. I pint milk. A little grated lemon peel

Cook this with the app: pantry check, scaling, and the assistant.