Soviet-Style Waffle Rolls

The crispy childhood treat everyone loves! This one's for the waffle fans out there :) I actually own two waffle irons — one electric, the other an old Soviet stovetop model. Honestly, I like the stovetop one better. I've saved a few waffle recipes over the years, and this past weekend I baked two different batches :) I want to share one of them with you, and I'll tell you about the second at the end.

znlena

Recipe author

Composition / ingredients

Servings:

Eggs

Margarine

250

Sugar

200

Wheat flour

180

Baking soda

0.5

White vinegar (to activate the soda)

0.1

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 37 % 26 g

Carbohydrates 55 % 39 g

407 kcal

GI: 0 / 5 / 95

Cooking method

Cooking time: 30 min

Step 1:

This all comes together fast, so start by getting all your ingredients out. Melt the margarine however is easiest for you — on the stove or in the microwave. Let's get started.
Step 2:

Crack the eggs into a bowl and stir. No need to whip them — just beat them together lightly.
Step 3:

Add the sugar and vanilla sugar to the eggs. If you don't have vanilla sugar, use a little vanilla extract instead — or skip it altogether; they'll still be delicious :) Stir everything together.
Step 4:

Now pour in the melted margarine and mix well again.
Step 5:

We're almost there :) Turn on the burner and set your waffle iron on it to heat up. Meanwhile, add the flour to the batter and stir until smooth.
Step 6:

Stir the baking soda together with the vinegar, add it to the batter, and mix it in thoroughly. Stir well if you don't want to be surprised by little pockets of baking soda :)
Step 7:

Here's what the batter should look like — a little thinner than pancake batter.
Step 8:

Lightly grease the iron with a little vegetable oil — just a touch, and only once. You won't need it again after that. Pour 1 tablespoon of batter into the center of the iron, close it, and cook for 30–40 seconds; the exact time depends on how hot your iron runs. My iron is 10 inches (25 cm) across. I didn't want long rolls, so I used 1 tablespoon per waffle. For longer rolls, use 2 level tablespoons of batter.
Step 9:

Lift out the finished waffle and roll it into a tube while it's still warm. The waffles come out sweet, crisp, and sooo good. I got 25 of them.

I haven't forgotten my promise to tell you about the second recipe. It's almost the same, but with 1 more egg, a cup of milk, and enough extra flour to bring the batter to the right consistency. Those waffles come out less sweet but still delicious and crisp, and you get almost twice as many. By the way, if you plan to fill the rolls with cream, it's best to make them less sweet.