Tuesday 17 November 2015

Belgian Waffles



Waffles are one of my favorite treats and they are so easy to make. I eat them with honey, chocolate, Nutella, jam, sugar You can keep them in a closed container for a week and they are excellent if you reheat them in oven or toaster. Eat hot and enjoy! Here's what you'll need:

Vafli su jedno od mojih omiljenih poslastica obožavam da ih jedem i vrlo su laki za pravljenje. Možete ih jesti sa medom,čokoladom, nutelom, šecerom džemom …U zatvorenoj posudi mogu da stoje i po nedelju dana i odlični su kad se malo podgreju u rerni ili tosteru. Jesti vruće i uživati!


packet of dry yeast1/3 cup warm milk1 teaspoon sugar
pinch of salt
2 cups flour
3 eggs at room temperature
1/4 cup butter at room temperature
1/4 cup milk
1 tablespoon vanilla
1/2 cup coarse sugar


Stir in yeast, a teaspoon of sugar,warm milk (not hot) and leave for 15 minutes, so the yeast is activated. Add flour and salt and mix slowly. Add eggs, one at a time, butter (oil), milk and vanilla and unite all. Leave the dough covered in a warm room temperature until doubled in size (about 1 hour).  Then add coarse sugar. Move the dough onto press with a spoon (the size of the dough depends on the size of the press) and bake until golden brown. Coarse sugar will caramelize and create special flavor with a bit of 'crunch'.

Whats your fav treat?Until next post,xoxo



Evo šta vam je potrebno:

paketić suvog kvasca

1/3 šolje toplog mleka

1 kašičica šećera

 prstohvat soli

  • 2 šolje brašna
  • jaja na sobnoj temperaturi
  • 1/4 šolje putera na sobnoj temperaturi (60 grama) ili ulna
  • 1/4 šolje mleka
  • 1 kašika esencije od vanile
  • 1/2 šolje krupnog šećera

Umešati kvasac, kašičicu šećera i toplo mleko (nikako ne vruće) i ostaviti 15 minuta, da se kvasac aktivira. Dodati brašno i so i polako sve mešati kutlačom. Dodati jaja, jedno po jedno, puter (ulje), mleko i vanilu i sve sjediniti.Ostaviti testo pokriveno na toploj sobnoj temperaturi, dok se ne udvostruči u veličini (oko 1 sat).
Tek tada umesiti krupni šećer. Kašikom odvajati testo za presu (veličina zavisi od veličine prese za vafle) i peći dok ne porumeni. Krupni šećer će se karamelizovati i daće specijalni ukus, a malo će ga ostati i za ''krckanje''.

Koja je vaša omiljena poslastica?Do sledećeg posta,xoxo






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