Manual Unold 48321 (page 14 of 48) (English, German, Dutch, French, Italian, Spanish)

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RECIPES

1. All recipes serve 8 – 10 waffles/doughnuts.

2. We recommend a medium to high temperat-

ure adjustment.

3. Instead of using superfine flour, all recipes

may be also prepared with wholegrain wheat

or spelt flour. In this case, use approx. 15 %

more liquid and leave the dough to soak

30 minutes before you start baking.

4. To vary the taste of the sweet dough, try

to add either 2 cl rum or Amaretto, 1 tbs.

of grated lemon peel, ½ a small bottle of

butter-vanilla flavouring, 3 tbs. of finely

chopped nuts or almonds. The taste of the

spicy dough may be changed by adding

2 – 3 tbs. of finely chopped herbs, grated

cheese or roast ham, 1 tsp. of curry, caraway

or 1 tbs. of linseed.

5. The dough should be less liquid than

normal in case you want to prepare waffle or

doughnut lollies.

6. Greasing of the baking plates is not

necessary for most of the recipes. If you

use a dough with little or no fat, grease the

baking plates. Grease the baking plates with

heat resistant margarine (no diet margarine)

using a pastry brush.

7. Heat the appliance up until the green

indicator light lights up. Grease the baking

plates, if necessary. Fill the indicated

amount of dough into the moulds in the

lower baking plate using a tablespoon.

Smooth the dough out using a wooden

spoon, close the appliance and bake the

waffles or doughnuts until they are golden

brown.

8. Separating egg white and yolk, whipping the

egg white and folding into the dough at the

end makes the waffles especially light and

airy (not with yeast dough).

9. The thicker the dough, the lighter the

doughnuts will be.

10. Let the waffles and doughnuts cool down

on a cake cooler, if you do not eat them

immediately. If you put one upon another

they will become soggy.

Simple yeast waffles

150 g of butter, 4 eggs, 350 ml of lukewarm

milk, 1 tbs. of sugar, 1 pack of vanilla sugar,

250 g of flour, 1 pack of dry yeast

Mix the flour and yeast. Add the other ingredients

and stir to a smooth dough. Leave the dough

20 –30 minutes, then use for baking.

Cream waffles

4 eggs, 5 tbs. of sugar, 300 ml of cream, 50 g of

butter, 225 g of flour, 1 tsp. of baking powder

Stir all ingredients to a smooth dough.

Buttermilk waffles

125 g of butter, 4 eggs, 1 tbs. of sugar, ¼ tsp.

of cinnamon, 1 pinch of salt, 250 g of flour,

375 ml buttermilk, 1 pack of dry yeast

Stir the butter, eggs, sugar, cinnamon and salt to

foamy consistency. Add the flour and buttermilk

and stir to a smooth dough.

The waffle iron should be greased well for this

recipe.

Quark waffles

150 g of low fat quark, 4 eggs, 100 g of butter,

4 tbs. of sugar, 1 pack of vanilla sugar, 200 g of

flour, 150 ml of milk

Stir the low fat quark, butter, eggs, sugar and

vanilla sugar to foamy consistency. Stir the flour

and milk into the mixture and stir to a smooth

dough.

The waffle iron should be greased well for this

recipe.

Spicy waffles

Carrot waffles

150 g of butter, 2 tbs. of sugar, 4 eggs, 100 g

of finely grated carrots, 1 pinch of cinnamon,

1 pinch of salt, 250 g of flour

Stir all ingredients to a smooth dough. Instead

of carrots you may also use courgettes.

Cheese waffles

120 g of butter or margarine, 3 egg yolks, 5 tbs.

of evaporated milk, 1/8 l of milk, ½ tsp. of salt,

1 pinch of sugar, 75 g of grated Emmental

cheese, 200 g of superfine or whole wheat flour,

3 whipped egg whites, 1 grated onion

Stir the butter and egg yolk to a foamy

consistency, stir in milk, sugar, salt, cheese and

flour. Fold in the whipped egg whites. Add the

grated onion only immediately before baking, as

otherwise the dough will become bitter.

If desired, add 1 tbs. of finely chopped parsley.

Serve with quark with herbs and green salad or

carrot salad.

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Unold 48321 Manual

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