Cream Filled Waffles
Ingredients| WAFFLES 1/4 cup sugar 2 cup plus 2 tb warm milk (110ø) 2 package active dry yeast 3 1/2 cup all-purpose flour 1 pinch salt 1/2 cup plus 1 tbsp. butter 4 eggs 1 grated peel of 1/2 lemon 1 oil FILLING 1 1/4 cup whipping cream 1/4 cup powdered sugar,sifted |
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Waffles: Stir pinch of salt into warm milk;sprinkle with yeast.Let
stand 5 minutes or until surface is frothy.Stir gently to moisten any
dry particles remaining on top.Sift flour,remaining sugar and salt
into large bowl.Melt butter;cool slightly.Lightly beat butter,eggs
and lemon peel into yeast mixture.Pour into flour mixture.Beat well
until batter begins to bubble.Cover and let rise in warm place 25
minutes. Heat waffle iron,brushing inside well with oil.Put a little
of the batter in waffle iron for each waffle.Cook until golden
brown,5 to 7 minutes,depending on temperature of iron.Break up
waffles into sections.Cool on rack. Filling: Beat cream and powdered
sugar until stiff.Put into pastry bag fitted with fluted nozzle.Fill
pairs of cooled waffles with piped whipped cream mixture.Sprinkle
with additional powdered sugar.
Servings:
4
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