honey waffle

Recipes for delicious honey waffles

The waffle has many faces. Sometimes it presents itself simply with powdered sugar, sometimes classic with hot cherries and vanilla ice cream or refined with goat’s cream cheese and honey. Only one thing is never a waffle: inconspicuous. With its delicious scent, it invites neighbors and friends to eat with you. Now that the bee season has finally opened again, we bring you the tastiest honey waffle recipes.

Ingredients for about 10 waffles

125g softened butter

3 tablespoons liquid honey, preferably summer blossom, spring blossom or
acacia honey

1 packet of vanilla sugar or a pinch of real vanilla

2 eggs size M

1 pinch of salt

250 ml milk, plant-based or from the cow

250 g wheat flour type 405 or 550

½ teaspoon baking powder

some vegetable oil for the waffle iron

Heart-shaped honey waffles

Our favorite is the round waffle, which can be divided into five heart-shaped segments. The dough for heart waffles is very easy to prepare. They are baked in a heart waffle iron.

preparation

Step 1: Using a hand mixer, cream together the butter, honey, vanilla and salt. Crack the eggs and stir in.

Step 2: Mix the flour with the baking powder and stir into the batter alternately with the milk. The dough will be even finer if you sift the flour.

Step 3: Preheat the waffle iron, grease it and use the batter to bake waffles in portions.

We like to add lemon cream as a topping. To do this, whip a cup of cream half stiff and mix with 2 tablespoons of honey and the juice and zest of one lemon.

Served with fresh fruit salad, this waffle is also the perfect Sunday breakfast.


Ingredients for about 6 – 8 waffles

150 ml milk, plant-based or from the cow

½ yeast cube

2 tablespoons liquid honey, preferably summer blossom, spring blossom or
acacia honey

350 g wheat flour type 405 or 550

2 pinches of salt

3 eggs size M

150g softened butter

some vegetable oil for the waffle iron

Honey waffles from the Brussels waffle iron

If you’ve been to Belgium before, you might know the famous Brussels waffles. Traditionally they are made with yeast, but the more modern version uses baking powder, which is less complicated. The iron for the Brussels waffles is rectangular and has deep combs. This makes the waffles thicker than in the heart iron and they get deeper pockets, which is ideal for accommodating any topping. The perfect Brussels waffle is fluffy on the inside and has a crispy crust. Of course, it also tastes good without side dishes, but it unfolds its true power with sumptuous toppings.

We will introduce you to both variants with and without yeast.

Prepare Belgian honey waffles with yeast

Step 1: Warm the milk to lukewarm, crumble the yeast, stir in about 30 ml milk and 1 teaspoon honey until the yeast has dissolved. Knead this mixture with the flour, the remaining milk, the remaining honey, salt and eggs to form a smooth dough. The best way to do this is with the dough hook of the hand mixer.

Step 2: Add softened butter bit by bit until incorporated. Then leave the yeast dough covered in a warm place without drafts for 45 minutes. You can use a tea towel or a beeswax cloth, size L, to cover it. When it’s cold outside, we put the bowl near the heater, in summer room temperature is enough. The dough should roughly double in volume.

Step 3: Preheat the waffle iron on medium, brush with oil and gradually bake all six waffles until golden brown.


Ingredients for about 4 – 6 waffles

300 g flour type 405 or 550

3 level tsp baking powder

2 tablespoons liquid honey, preferably summer blossom, spring blossom or
acacia honey

1 packet of vanilla sugar or a pinch of real vanilla

2 eggs size M

350 ml milk, plant-based or from the cow

50 g soft butter

1 pinch of salt

Belgian honey waffles with batter

If you’ve been to Belgium before, you might know the famous Brussels waffles. Traditionally they are made with yeast, but the more modern version uses baking powder, which is less complicated. The iron for the Brussels waffles is rectangular and has deep combs. This makes the waffles thicker than in the heart iron and they get deeper pockets, which is ideal for accommodating any topping. The perfect Brussels waffle is fluffy on the inside and has a crispy crust. Of course, it also tastes good without side dishes, but it unfolds its true power with sumptuous toppings.

preparation

Step 1: Mix flour and baking powder and sift into a bowl.

Step 2: Separate the yolk and white. Using a hand mixer, beat the egg whites until stiff, until the peaks stand upright. Add salt.

Step 3: Then add the butter, honey, milk and vanilla to the two egg yolks and whisk. Then stir in the flour mixture.

Step 4: Next, carefully fold in the egg whites, preferably by hand with a large whisk. In order for the waffles to be fluffy, it is important to stir only as much as is necessary so that the air is not squeezed out of the egg white. A few white protein flakes should still be visible in the dough.

Step 5: Preheat the waffle iron, brush with oil and bake the batter in batches.

A wonderful topping for Brussels waffles are hot cherries or raspberries. Blueberries with cream are also great in the summer. We like them best with banana and chocolate sauce.

Tips and tricks for the perfect waffle

Regardless of whether you prefer to bake hearty waffles or Brussels waffles, they taste best warm, i.e. straight from the iron. If you prefer to prepare them in advance, you should not stack the waffles on top of each other after baking, but let them cool individually on a wire rack. This way they stay crispy longer and don’t become limp. A dash of mineral water in the dough also provides additional crunchiness.


Ingredients for about 10 Dutch stroopwafels

For the dough:

200 g wheat flour type 405 or 550

1 egg size M

100 grams of cane sugar

100 g soft butter

1 pinch of salt

1 tbsp milk or water

1 tsp cinnamon (optional)


For the syrup:

50 grams of butter

2 tablespoons liquid honey, preferably summer, spring blossom or acacia honey

150 g sugar beet syrup

Honey waffles from the croissant machine

When it comes to honey waffles, the classic from Holland should not be missing: the stroopwafel. This is the thin, crunchy version of the honey waffle, where two round waffles are stuck together with stroop. Stroop stands for syrup and means the caramel filling that is refined with honey. It originally comes from Gouda, like the cheese of the same name, and has been baked for more than 200 years.

You can now get the Dutch syrup waffles in every supermarket, but of course they taste best fresh out of the iron. However, you need a special iron for this, the tube waffle machine. It’s worth buying, because you can use it to bake crispy ice cream cones yourself.

preparation

Step 1: Mix the sugar, butter, flour, egg, cinnamon, salt and milk into a dough.

Step 2: Slowly heat the syrup in a saucepan, dissolve the honey in it and
finally melt the butter in it.

Step 3: Shape the dough into small balls the size of a ping pong ball.

Step 4: Preheat the cone maker. Place a ball of dough on the bottom of the waffle iron and close the iron. The waffle in 30 – 60 seconds bake light brown. Remove the waffle and place on a wire rack. Do the same with the rest of the dough. Put two warm waffles together with a heaping teaspoon of filling, then let the waffles cool down. The syrup will harden slightly as it cools.

In Holland, the crispy stroopwafels are placed on a cup of hot coffee so that the filling begins to melt. Delicious!

Our beeswax wraps in size L are suitable for storing leftover waffles. Since beeswax wraps are breathable, moisture does not accumulate and the waffles stay fresh for a long time. If you are still looking for Easter gifts, take a look at our shop. How about an L-scarf with a beautiful motif from our charity edition? For do-it-yourselfers we recommend a DIY starter set or the DIY beeswax cloth set. Print out the delicious honey waffle recipes and add them as a suggestion.


Tips for baking with honey

Honey is the oldest sweetener we know. As a natural product, it has a positive effect on our health. It is important that you prefer raw honey from the regional beekeeper, it should not be heated, but only centrifuged and filtered. Some of the healthy ingredients are lost during cooking and baking, but not all. If you would like to use honey instead of sugar when baking, we have the following tips for you:

  • Mild types of honey with little taste of their own are suitable for baking. The lovely acacia honey is very popular, but spring and summer blossom honeys are also good.
  • Since honey is slightly sweeter than table sugar, 75 g of honey are enough to replace 100 g of sugar.
  • Liquid honey works best. If you want to use creamy rapeseed or sunflower honey, you can heat it to about 40 degrees before stirring it into the batter until the honey becomes liquid.
  • Honey tends to caramelize at high temperatures. Therefore, baked goods sweetened with honey brown more quickly and the consistency is rather crispy. Therefore, bake with about 20 degrees less heat and leave the cake or cookies in the oven a little longer.
  • Add a little more raising agent to your dough if you use honey in baking, about 1 teaspoon more baking powder to 1 kg of flour. This makes the pastry fluffy.
  • It is better to use top and bottom heat instead of circulating air so that the baked goods are not deprived of more water than necessary. The constantly moving hot air makes them dry out faster.
  • Honey consists of 20% water, you should take this into account when adding liquid. If you use whole-grain flour, this is canceled out because whole-grain flours require more liquid.