Honeycombs – Romanian waffle recipe
- 200 g of white flour
- 50 g sugar
- 50 g of milk
- 3 eggs
- 60 g oil
- Vanilla essence
- A pinch of salt
Ingredients for the filling:
- Fruit jam or chocolate cream
Do you like waffle recipes, but do you also remember your childhood, when grandma made her famous and tender cookies with jam, only good to eat? Although it may resemble, to some extent, those Belgian waffles, the honeycomb recipe is different and the finished product will have a slightly more tender and crumbly texture because the dough, although not very different, has a denser texture. In addition, two shells will be joined in the middle by a sweet and decadent filling.
On the other hand, there are recipes for fluffy Belgian waffles or salted waffles that can take the place of a breakfast, especially when accompanied by a suitable sauce. But this is not such a recipe, but an unhealthy one, reminiscent of childhood.
With the above quantities for the waffle recipe, you can get around 20 stuffed pieces or 40 shells.
To make your whole process easier, you will use a Romanian waffle maker or change the sandwich maker's plates , if you have one with interchangeable parts that include a face for such cakes (there are also some for nuts). Another type of device that you can improvise, and with which you will have very good results, is the classic "waffle maker".
For combs, the simple recipe involves breaking eggs and beating them well with a whisk or a mixer, adding sugar and a pinch of salt, after which you can add, in turn, oil, milk and vanilla essence, finally incorporating flour lightly. The consistency of this waffle dough is a bit similar to that of pancakes, only it is thicker.
For the waffle recipe for the Romanian-style dough machine, you will heat the plates by putting the device into operation and fixing it at a lower step than the maximum. Grease the two parts with melted butter or a little oil, then take a spoon and put small portions on the plate, closing the lid.
You can check after 3-4 minutes to see what your waffle dough looks like, these being ready when the exterior is reddish, golden. You will take out the honeycombs and let them cool, at the same time continuing to spoon a little of the dough for the Romanian waffle recipe.
After they have cooled, they can be filled with the desired cream or jam, greasing one part generously, then sticking to another piece and forming filled biscuits.
If you are interested in a fasting honeycomb recipe, you can follow the 3/6 rule, starting with 3 eggs and continuing with three tablespoons of sugar, vegetable milk, vegetable oil and six tablespoons of flour, adding a teaspoon of baking powder and essence of vanilla, following the same process to choose you with wonderful fragile biscuits and only good to fill.
In order for the sheets to soften and become softer, you will put the biscuits from this Romanian waffle recipe in a plastic or glass box and you will leave them in the fridge for 24 hours. After being taken out of the fridge, they can be eaten immediately or displayed to guests.