THANK YOU VERY MUCH. I have been looking for a good dough to make Belgian waffles. Finally my prayers are answered. I'm a big fan from Sweden. I bought your book and love it!
Dear Anna, I adjusted your waffle recipe by reducing half oil, it also succeeded. I think it maybe healthier. Your plum jam recipe is perfect, which can defeat any market fruit jam. My wife loves it so much though she just eats less sweet food. We love you because you brings us wonderful tasteful life. May you happy each day!
Have been making these from my family and friends for months now and I’ve gotten so many compliments 🥰🥰🥰 I have tried lot of other waffle recipes but this one finally hits home with us .. Thank you
this recipe is SO GOOD! .....I used bread flour instead of all-purpose the second time I made them and it was even BETTER! Also, actual pearl sugar was best (IMO)!!
I love making waffles. There are just some things I bake that my family use to tell me to open my own cafe or food truck..maybe I should have, but my nursing career paid the bills plus I was given the opportunity to make a difference in ppls lives...I worked In Medicine for 44 years! I’ve done almost everything from cath Lab, PACU, ICU’s, Med-surg, ED, etc etc etc...the only places I did not work was OB, Peds, or management. I never wanted to be a boss. I always enjoyed hand-on nursing...it’s all changed now, nurses are taught it’s all about managing DRG’s and for profit medical facilities. Have any of noticed they dropped them name Hospital, to Medical Centers? Hospital means to care, medical center 🏥makes it sound important, high tech, etc. sorry I talk so much! Thank u Anna for all u teach us!
Can i make a big batch of dough and keep it frozen and leave it to room temperature the day i’ll need to use? Will the result come out the same way?Thank you!! I watched so many recipes but yours is my my number one:)
Sparkling water is hard to find from Taiwan so I use normal water instead, the waffle texture is like bread with crunchy exterior. I think the dough can be used to make donuts, too.
Anna - I love watching your channel during my morning and early afternoon fast. Something so strangely satisfying about watching the preparation of delicious food you cannot eat.
Lovely Anna. IV been enjoying all Ur videos. It gives a lot of confidence and very impressive that I want to try them :) can you pls make few eggless cakes and cookies as well 😀.
Coming from Belgium I can say you almost got it Anna, but the dough should not be so dry. More butter is needed or less flour. You should be able to stir in the pearl sugar. Not roll into balls. Also, you need larger sugar pearls for the authentic texture.
Ok, I used a different recipe and the dough didn't seem right. Was like this; dough for rolls. Then working the pearl sugar in (I did get BELGIAN pearl sugar) kneads it too much. Do you know where I could find a PROPER recipe?
All i can say is all these Belgium commenters saying this isnt right ect. Havent followed your methods correctly. As i have all my friends and family pestering me to make them. I think people are just use to mass produced waffles. And when they actually make home made waffles. It doesnt taste right because its natural ingredients. AND THE Adatives are missing they think its wrong. Your recipes are alway spot on
Huh. I had a craving for waffles this morning but didn’t get around to it. Apparently my future self knew I needed to see this first and add white chocolate and plums to my grocery run tomorrow. Thanks, Anna!
Hi, it looks great😍😍 is it possible to keep the dough in the fridge until e need it or it's better to keep it in the counter (I need to make it in the night to use it next day in the morning for breakfast) thanks and success for you 👍🏼
Hi Anna Olson! A big fan of you all the way from Malaysia! my friend and I are truly inspired by you where my friend started baking (ps: her bakery goods are lovely) and I have started cooking! Thanks for uploading this recipe and if its possible can you upload the buttermilk waffles too? Thank you so much!
Hi Anna I love your baking!!!!! I started baking again through you. My family love waffles and when I watched you making waffles I saw your glorious waffle machine. Please can you give me the bran and details of your machine. We would love to have one too. We in South Africa, Cape Town. Please...
Hi dearest Chef Ana I 'm one of your admire becozs I always watching your Tv Baking n Cooking Programs ❤️👍 I like all you recipes very very much becozs its delicious and Its yummy n always perfect 👍😘 Thank you dear Chef Anna you are the best chef thats i know ... I watching your Tv program since my eldest doughter were 17 years old 😊now she was nearly 40 year old 😄l am grandma now..😀😀but I still watching your cooking n baking program in Tv AFC n Now change to AFN 2019 😘. I never fadeup watching your program even though its repeating .. I always there as you admire..tq dear Chef Ana 😘❤️
Hi, thank you so much for this recipe, can't wait to try it! The pearl sugar I have is in large chunks. where can I find sugar like yours where the chunks are smaller?
Pearl sugar is an aerated style of sugar, used for sprinkling onto breads and worked into Liege waffles. It can be found at European groceries, but if not available, you can crush sugar cubes until they are a coarse (not fine) texture and use them with similar results.
That looks so good Anna...just when I think 💭 what can I fix, u come up with. Gr8 idea for my honeys breakfast 🥞 this weekend...I love cooking ,especially for my honey....
Dear Madam Anna! I reviewed your site twice and did not find a video of how you prepare Pizzele, in English. Please enter this video. I like how you cook, although I don't understand English, but I can translate the recipe using a dictionary online. Many thanks. Ukraine, Kiev.
Anna has definitely become my absolute favorite to watch. If I could get her baking dessert and Gordon Ramsey cooking dinner while Ina Garten was making some side dishes and salads in one show, I think I could die happy lol.
Sarah Constance most recipes I’ve researched add softened butter a bit at a time which gives the batter more of a brioche consistency. Many recipes also call for the dough to rest overnight in the fridge to delay fermentation. However, either method will lead to a delicious result, just a bit different in texture.
Please tell me the make and model of the waffle iron. My family gets together for dinners on the weekend and one of their favorite dinners are our waffle bars. I make many dozens with lots of homemade toppings. Having an iron that does two waffles simultaneously would help a lot.
