Pawaru-Grahmata

№ 53VIII. nodaļa

Vapeles

Yeast waffles, with four other waffle batters

  • Serves 6 (about 12 waffles)
  • about 1¾ hours, including rising
  • Melnraksts · vēl nav izmēģināts

1796Wappeles.

Modernizētslpp. 348–350 · PDF 362–364
6 porcijas

The book gives ¾ mārciņa (314 g) of fine flour, 7 eggs, ½ stops (640 ml) of sweet cream, ½ mārciņa (209 g) of clarified butter and a little yeast. We use half: 160 g flour, 3 large eggs (the book's eggs were smaller), 320 ml cream and 100 g clarified butter.

Method

6 soļi
  1. Mix the flour, yeast and salt in a bowl. (Fresh yeast: crumble it into the lukewarm cream first.) Whisk in the eggs, cream and melted butter to a smooth, pourable batter.
  2. Cover and leave in a warm place for about 1 hour, until bubbly.
  3. Heat the waffle iron: an electric one to medium-high, or a stovetop one on both sides. Brush the plates with clarified butter.
  4. Pour in enough batter to cover the grid thinly (about 80–100 ml for an 18 cm round iron), close and bake for 3–4 minutes (a stovetop iron 1½–2 minutes on each side), until golden brown.
  5. Lay the waffles side by side on a wire rack in a 100 °C (80 °C fan) oven, the modern version of the book's sieve by the fire, so they stay crisp. Don't stack them.
  6. Sprinkle with sugar and cinnamon and serve.

Notes

What the book says vs. what we added

the main batter is the book's: flour, eggs, sweet cream, clarified butter and a little yeast, risen for about an hour, baked golden brown in a buttered iron, kept crisp on a sieve near the fire and sprinkled with sugar and cinnamon. The halved amounts, the salt, the batter quantity per waffle, oven temperature and times are ours, and so are the amounts for the variants where the book gives none.

Variants

the book prints four more batters in bold inside this recipe: two headed "Another way" (Us zittu wihsi), sugar waffles (Zukkeru wappeles) and Swedish waffles (Sweedru wappeles). All are baked in the same iron.

Cream

salds krējums is fresh (sweet) cream, as opposed to sour. With the extra butter, single cream gives a batter close to the book's; all double cream makes very rich, heavy waffles.

Greasing

the book greases the iron with butter or a piece of bacon (speķu kamans, a doubtful word). Clarified butter doesn't burn on hot plates.

Irons

old waffle irons were two hinged, engraved iron plates on long handles, heated in the fire and turned over halfway. A stovetop cast-iron waffle iron works the same way; an electric one needs no turning.

The book's other batters

  • Another way (boiled milk): no amounts. Use the main recipe's: boil 320 ml whole milk and let it cool to lukewarm, stir in 100 g melted clarified butter, beat in 3 eggs one at a time, then 160 g flour and 1 tsp dried yeast, and beat hard. Finish with 1 tbsp caster sugar, a pinch of mace, ½ tsp cinnamon, ¼ tsp ground cardamom and 1 tbsp rose or orange-flower water. Let it rise for an hour and bake as above.
  • Another way (rich batter): the book warms ½ kortelis (160 ml) of milk and mixes ¾ mārciņa (314 g) of fine flour, ½ mārciņa (209 g) of melted clarified butter, ¼ mārciņa (105 g) of sugar, a little rose water, some of the milk and a spoonful of yeast, then beats in 8 or 10 eggs one by one. For half: 160 g flour, 100 g melted clarified butter, 50 g sugar, 1 tsp rose water, 1 tsp dried yeast and 2 tbsp of the warm milk; beat in 4–5 large eggs one at a time and keep beating, then thin with the rest of the 80 ml milk only as needed, until the batter falls from the spoon in a long thread. Let it rise in a warm place and bake as above. The book bakes these on a stovetop iron, turning it, grease it only when a waffle starts to stick, and dries them on a sieve "at a distance from the fire", otherwise they stay soft and chewy.
  • Sugar waffles: the book beats 6 eggs with ½ mārciņa (209 g) of fine sugar, the same weight of wheat flour and 8 lots (105 g) of clarified butter, with no yeast. For half: beat 3 eggs with 100 g caster sugar for 5 minutes until thick and pale, fold in 100 g flour, then 50 g melted clarified butter, and bake straight away. A thin waffle or wafer iron suits them best; they crisp as they cool.
  • Swedish waffles: the book beats 6 spoons of very fine flour with 4 eggs and 4 more yolks, then adds thick sour cream, sugar, a little salt and mace, with no yeast and no amount of sour cream. Our version: 6 heaped tablespoons (about 90 g) flour, 3 large eggs and 3 yolks, 200 ml thick sour cream or crème fraîche, 1 tbsp sugar, a pinch each of salt and mace. Beat the flour, eggs and yolks well, stir in the rest and bake straight away. With so much egg they come out soft and custardy rather than crisp.

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