Waffles are a light, crispy almost cake like creations made of batter and created with a waffle iron. Waffles are known as a breakfast or brunch treat but they are simply amazing anytime of the day. Waffles are just one of my culinary weaknesses. Although the Belgian waffle is the most known, there are a variety of types from around the world. Check out some of my favorite variations below.
Bubble Waffle (Egg Waffle)
This waffle is popular street food in Hong Kong and Macau. Recipes generally include eggs, flour, milk (coconut milk), sugar and sometimes baking powder. These scrumptious treats are created with two semi-spherical iron plates. These waffles are slightly crispy and can be soft and chewy on the inside, depending on how long they have been cooked. Although these waffles were generally eaten plain in the past, they have evolved to include fresh fruit, drizzled chocolate and a new craze is using as an ice cream cone. Some favor variations are green tea, coconut & ginger.
Bubble Waffle Recipe – Author Cookies & Cups
- 6 egg whites, beaten to stiff peaks
- 3 egg yolks
- 3/4 cup granulated sugar
- 6 tablespoons butter, melted
- 1 tablespoon vanilla
- 3/4 cup milk
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/4 cup cake flour
- In the bowl of your stand mixer, fitted with the whisk attachment, beat the 6 egg whites on high speed until stiff peaks form. Set aside.
- In a large bowl whisk together egg yolks, sugar, butter, vanilla, and milk until smooth. Mix in the cinnamon, salt, and baking powder until combined. Finally mix in the flour until no lumps remain.
- Fold half of the egg whites into the mixture until combined, and then gently fold in the remaining egg whites.
- Preheat the bubble waffle iron Fill the waffle iron with a scant cup of batter, spreading the batter out so it’s completely covered. Close the lid on the iron and cook for 5 minutes. Remove the waffle from the iron when it’s lightly browned. The longer you cook the waffle, the crispier it will be.
Note: recipe lightly adapted from CucinaPro
This Scandinavian version of the waffle are traditionally made during the holiday season. These waffle like cookies are crated with special irons that are dipped in the hot oil, then into the batter and back into the oil and then dipped into powdered, or regular sugar or frosting. This creates a crispy outside shell and softer inside.
Rossette Recipe – Author Taste of Home
- 2 eggs
- 2 teaspoons sugar
- 1 cup 2% milk
- 3 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Oil for deep-fat frying
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 to 3 tablespoons water
- 1. In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth.
- 2. Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.
- 3. Fry rosettes 1-2 minutes on each side or until golden brown. Remove to paper towel-lined wire racks. Repeat with remaining batter.
- 4. For icing, combine the confectioners’ sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.
This Italian waffle cookie is a flat crispy cookie that has a decorative pattern that looks almost like a snowflake. These waffle cookies can be plain with a dusting of powdered sugar or with flavors such as anise, lemon zest chocolate or vanilla. Pizzelle can be hard and crispy or soft and chewy depending on the ingredients used and how they are prepared. These delectable treats are cooked using a pizelle iron, which is similar to our waffle iron. Pizelles can be eaten plain or used to create a sandwich with cannoli cream or Nutella. Whatever the flavor, its hard to just have one.
Pizzelle Recipe – Author Culinary Hill
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup butter melted and cooled
- 1 tablespoon anise or vanilla extract
- 2 teaspoons baking powder
- 4 eggs
Preheat pizzelle iron and lightly coat with nonstick cooking spray.
In a large bowl, combine flour, sugar, butter, anise or vanilla extract, baking powder, and eggs. Drop slightly rounded tablespoons of batter on to pizzelle iron and close.
Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute. Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
Cool completely and dust with powdered sugar if desired.
1/2 cup warm milk
1 package active dry yeast
4 cups all-purpose flour, plus more for dusting
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces
2 large eggs, lightly beaten
1 cup molasses
1 cup light brown sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon
- small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
- Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
- Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don’t clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
- For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
- Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners’ sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
Happy Waffle Day Everyone – Enjoy yourself some waffles today.