Unold 48235 Instructions For Use Manual page 24

Almond waffles
Approx. 10 waffles
Ingredients: 200 g butter or marga-
rine, 75 g sugar, 1 bag of vanilla su-
gar, 4 eggs, 125 g peeled and ground
almonds, 350 g flour, 1 tsp baking
powder, approx. 1/8 l lukewarm milk,
2 tbsp rum.
Preparation: Beat egg white until stiff
(add 1 tbsp of sugar before it becomes
stiff). Beat egg yolk with sugar and va-
nilla sugar until frothy, slowly add the
melted butter. Then add the sieved
flour and baking powder. Last add the
almonds and the stiff egg white. Keep
these waffles for one day in a closed
tin box to allow the almond taste to
develop.
Cream cheese waffles
Approx. 12 waffles
Ingredients: 100 g butter or margari-
ne, 125 g drained curd cheese, 40 g
sugar, grated cest of ½ lemon, 150 g
flour, approx. ¼ l lukewarm milk, 4
eggs.
Preparation: Beat egg white until stiff
(add 1 tbsp sugar before becoming
stiff), beat egg yolk with sugar until
frothy, add curd cheese, butter and
grated lemon peel. Then add the sie-
ved flour and the milk. Last add the
stiff egg white.
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Cream waffles
Approx. 20 waffles
Ingredients: ½ l sweet cream, 8 eggs,
1 pinch of salt, 125 g butter or mar-
garine, 200 g flour, grated peel of ½
lemon.
Preparation: see Swabian waffles.
Dust the waffles with sugar and cinna-
mon and serve warm.
Yeast waffles
Approx. 14 waffles
Ingredients: 150 g butter or margari-
ne, 75 g sugar, 4 eggs, 1 pinch of salt,
375 g flour, 25 g fresh yeast, 1/8 l
sour cream.
Preparation: Mix yeast with approx.
75 ml warm water, 1 tbsp of flour and
some sugar and let it rise. Prepare a
yeast dough of all ingredients and let
the dough rise again. Then bake the
waffles and dust the warm waffles with
sugar and cinnamon.