Every winter leading up to Christmas, I meticulously prepare these scrumptious Limburg waffles.
They are always gone before Christmas, indicating that the recipe is a winner.
I hope you enjoy them as well; be sure to give them a try.
Ingredients:
- 750 grams of butter
- 800 grams granulated sugar
- 80 grams vanilla sugar (10 sachets of 8 grams)
- 1500 gram flour
- 21 grams of yeast (3 sachets of 7 grams)
### **The batter:**
Before you start, make sure everything is at room temperature.
If all ingredients have the same temperature then they mix better and you get a smooth and beautiful batter.
- Step 1: Let´s begin and start by mixing the butter and granulated sugar.
- Step 2: Continue mixing until you have completely incorporated the sugar into the butter and you have a yellowish mixture.
- **Step 3:** Then add the vanilla sugar and mix briefly.
- Step 4: It´s important to add the eggs one at a time.
This makes for a fluffier batter and prevents your batter from flaking.
- **Step 5:** We are almost at the end. Now add the flour in portions.
Again, do not add the next portion until the previous one is completely incorporated into the batter.
- Step 6: Finally, add the yeast. I chose dried, instant yeast.
Of course, this may also be replaced with fresh yeast.
- **Step 7:** If all goes well, you now have a firm, sticky batter. I pour this over into a larger bowl.
- Step 8: Cover the bowl with batter and let it stand overnight so the batter can rise slightly. (about 8 hours)
### **Baking:**
- **Step 9:** Grease your waffle iron with butter, oil or baking spray.
- Step 10: Decide how big the portions should be for your waffle iron.
In my case, that's a generous tablespoon.
- **Step 11:** Bake the waffles for a few minutes until golden brown.
Baking time, of course, depends on your waffle iron.
- Step 12: Let your waffles cool on a baking rack.
Curious how this baking process works then check out the video below.
Mouthwatering 😋
