Cheese waffles

Ingredients for 1 servings:

• 10 g fresh yeast
• 350 ml water, lukewarm
• 250 g wheat flour type 550
• 5 g salt
• 10 g liquid honey
• 10 g baking malt
• 10 g butter
• 50 g Parmesan, freshly grated
• 2 tbsp oil, neutral, e.g. rapeseed oil
• 50 g mountain cheese, finely grated

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

made from light yeast dough

Dissolve the yeast in 250g of lukewarm water and let it rest for one hour. Mix the flour with salt, honey, malt, butter, and grated Parmesan cheese, stirring continuously to add the yeast mixture. Cover the dough and let it rise in the oven with the light on for about one hour. Thin the risen dough with another 100ml of lukewarm water to form a fairly thin batter. Heat the waffle iron and brush the baking surfaces with a little oil. Pour in the batter in portions and bake the waffles until lightly browned. Let the waffles cool. For further processing, cut the waffles into pieces, place them on a baking sheet, and sprinkle with grated mountain cheese. Bake at 175°C until the cheese has melted. You can also dip them in baking soda to make pretzel waffles. Any unused waffles can be easily frozen before sprinkling with cheese. Makes about 36 waffles.