Cinnamon StarsCinnamon Waffle Coarse Bruised Rye Bread

Cinnamon Waffle

125 ml / 0.5 cup
60 g / 2 oz
1 tsp
60 g / 2 oz
125 g / 4.3 oz
1/2 tsp
1 tbsp
1 tsp
margarine, unsalted
vanilla sugar
egg yolks
plain flour
baking powder
egg white

Serves 10 - 152 cal per serving
Prep-time: 20 min. - Total-time: 60 min.
The dough for the cinnamon waffles needs at least 30 minutes to rest and well. Slightly warm the milk. Whisk the margarine and the vanilla sugar until frothy. Separate the eggs in two different bowls. Alternately stir the egg yolks and sugar in the margarine. Combine flour and baking powder and in turns with the milk add to the waffle dough. The dough shouldn't be too thick; it's best if the dough comes off easily of a spoon if dipped in the dough. Add rum and cinnamon. Whisk the egg whites until stiff and fold in the dough. Do not over stir. Let the dough well for at least 30 min. You might add some more milk to thin the dough. Pre-heat the waffle iron and grease with a little bit of margarine or oil. Put 2 tablespoons dough per waffle in the middle of the iron. Close the waffle iron and bake the cinnamon waffles until light brown. Let cool on a baking rack to get crispy waffles. If you prefer soft waffles arrange them in a pile. Cinnamon waffles taste best as long as they are fresh.

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