Hello Makhan,
We are not sure, have not tried this, but we think it could work. Just always keep an eye on the dough of course. Maybe a bit of ‘trial and error’ to get it right.
Let us know how it goes.

Warm greetings from an also very warm Holland (34C)

Warm regards from India

Yes Maria, instead of the fridge you can put the dough in the freezer and keep for several weeks even. Make sure to take them out with time enough to thaw completely before continuing the process of day 2.

Enjoy your waffle baking and your brunches!

I love this recipe! The waffles are a success whenever a host a brunch!
I was just wondering if its possible to make them ahead and freeze the dough (maybe after day 1?) ?

Kind regards
Maria da Paz (Portugal)

Hello Robyn,
So great to read your happy comment and the success you had with our recipe.
Enjoy your waffle baking and eating. Isn’t the smell of fresh waffles just the best!

Greetings,
Marieke
WKB

Thank you Rye for your lovely feedback. We have never made a sourdough version but of course this would be possible. We would start with 20 grams of active culture added to the ingredients on day 1. Keep an eye on the process, maybe the time at room temp needs to be shorter, depending on the activity of your culture. So it could mean a little bit of experimenting and alteration but hope it will be great. The pearl sugar really makes them festive with that extra bit of texture too, so hope you will be able to try that next time.

Greetings from Holland,
Marieke

Hi Nick,

We know it can be different depending on where you live, but here in Holland it is about one medium egg. Would be good to crack one in a bowl and weigh it, to know how the eggs you use compare.
To substitute the honey we would add 10 g of sugar instead.

Hope it will turn out great (the smell alone is worth it) and wishing you all the best with your family!

Greetings from the low countries

50g egg … Is that around 1 egg? I guess I can mix one up and weigh it.

Is there something I can do to replace the honey, or if I just omit it, will it still turn out? My wife is pregnant and doesn’t want to chance eating any unpasteurized honey, which is what we have.

Thanks!

Hi Magda,

Although we have never tried it without, we are sure you could omit it and add something else for sweetness afterwards. We would probably prefer to make something else altogether ourselves instead of the waffles without the sugar because the caramelized pieces of pearl are sort of the crowning jewels in these waffles and they will be a bit naked without them. We understand what you mean however and that is why we already halved the sugar compared to the traditional amount used and it is still more than enough. The dough without the pearl sugar will still have a very good taste we are sure.
Would love to hear your results and possible additions for your waffle recipe.

Happy baking!

Ed & Marieke

Hoi Mike, zoals in het recept staat, wij bakken op een ijzer van rond de 190C.

Hoi Mike, zoals in het recept staat, wij bakken op een ijzer van rond de 190C.

Ziet er weer lekker uit! Ik ga de parelsuiker ook eens proberen te maken. Ik heb een wafelijzer voor op het vuur (van de rommelmarkt) 🙂 . Om de temperatuur te meten heb ik ook een digitale infrarood meter. Wat is voor jullie de ideale gemeten temperatuur van het ijzer?

Groet Mike van Heel

Hi Farida, thanks great tip, never thought of making my own ‘parel suiker’. I just found a recipe on how to make them. Happy baking!

You can easily make the “Parel suiker” yourself. Just Google how to make…. or search for a “Fryske Sûkerbôle” recipe .

Happy baking to all !

Farida

Hi, thanks for your remarks, we have corrected the recipe to make it more clear and consistent. Sorry for the inconvenience, Happy baking!

Hello Amanda,

I understand that would be ‘azúcar perlado’.

Hope you can find it there.

Happy baking weekend!