Yesterday’s experiment with the Hollandse waffles went well. I still felt the batter was a bit thin, and in cutting out the water, I think the flavor was weighted too strongly toward the milk. So this new incarnation of the recipes restores some of the water, while reducing the overall amount of liquid.

Hollandse Wafels (2015)

makes ~3 waffles in a 1/2″ iron

42g all-purpose flour
42g white pastry flour
0.27g yeast
105g milk
40g water

1. Sift the flours together, stir in the yeast, then blend in the milk and water until there are no visible dry lumps of flour (there will be many wet lumps). Cover and rest for 30 minutes.

24g egg, warm and lightly beaten
18g Calvados brandy
9g
0.8g

Preheat the waffle iron to 188°C/370°F

2. Then add all of the remaining ingredients above, and stir to incorporate them (there may still be small lumps). Cover and let rise 1 hour.

3. Stir the ingredients again, cover and let rise for 3 hours.

4. Pour the batter into your preheated iron and cook for 4 minutes 30 seconds.

Brush the baked waffles lightly with melted butter and top with a dusting of cinnamon sugar.