We recommend switching on the waffle maker 10 minutes before taking the dough out of the refrigerator and in the case of the manual mould, a few minutes before.
(models: 8080200 e 2080200).
– 300 gr of flour
– 100gr of butter
– 80gr of sugar (for more brittle walnuts, 100gr of which 50 of icing sugar and 40 of granulated sugar)
– 2 eggs
– 1 teaspoon of yeast
– Aromas to taste.
Soften the butter to room temperature and work it with the sugar until it has formed a paste. Then add the flour, yeast and the aromas mix well, beat the eggs lightly and add to the mix. Form the dough into a ball and let it rest in the refrigerator for half an hour. Take small pieces of the dough, about 6gr. For more exact shapes we recommend forming small balls and placing a piece of the dough (or ball) in each hollow shell, close and cook for about 20 seconds (for manual moulds 7/8 seconds turning at least a couple of times). You check the cooking by opening slightly. As soon as they are golden, place them of a plate. Let them cool and fill as desired.