Hindustan Times (Patna) - Live - - Lifestyle -

Waf­fle dough

260gm flour 130 gm but­ter 75 gm caster sugar 7 gm dried yeast 30 ml milk 1/2 egg 1/4 tsp salt cin­na­mon

Caramel fill­ing

120 ml dark corn syrup 120 gm light brown sugar 30 gm but­ter 1 tsp cin­na­mon

Method: Be­gin with waf­fle dough. Melt but­ter, milk. In a bowl mix flour, sugar, salt, cin­na­mon. Cre­ate a dim­ple in the mid­dle and add egg, milk, but­ter mix­ture with dry yeast. Knead. Form a ball and leave to rest cov­ered by damp cloth. Rest for 45 min­utes. Di­vide dough into 20 balls. For caramel syrup, place in­gre­di­ents in saucepan and stir un­til sugar dis­solves. The con­sis­tency should be thick. Pre-heat waf­fle iron and place ball of dough in be­tween. Don’t flat­ten it out. Press iron down and bake till golden brown. Al­low to cool. Trim with cut­ter and slice in half. Sand­wich both sides of waf­fle with caramel syrup (ap­prox­i­mately half a tsp). By chef Bani Nanda

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