Risto Mikkola’s super easy waffle is a good alternative to a laskias bun.
If these waffles aren’t an easy treat, nothing is.
Take a sheet of butter dough from the freezer and bake waffles from it. All you have to do is cut the dough into pieces that fit the waffle iron. Although waffles are super easy to make, the taste is irresistible.
– Waffles are a trendy delicacy all over the world. Many different shapes and recipes are tried out, says the chef Risto Mikkola.
And who doesn’t like warm and suitably crispy waffles? According to Mikkola, with this instruction, you are guaranteed to get a crispy surface. Before frying, you can lightly brush the iron with oil or butter. The butter dough does not stick to the iron, but the fat gives the surface a shine and a better end result
– Butter dough works amazingly well in a waffle iron.
Mikkola advises that the dough should be brought to room temperature about 15 minutes before. A slightly melted surface will have a better baking mark.
The waffle is topped with whipped cream and kinuski. If cooking kinuski seems difficult, you can buy ready-made kinuski made from condensed milk in a can from the store.
Miso and kinuski sound like a strange combination, but it’s worth a try. Misokinuski has a umami taste that is addictive.
Another special combination is whipped cream and black pepper.
– The chef’s mixed head produces these ideas. I test how they work and sometimes they work, Mikkola laughs.
Black pepper gives the whipped cream a tangy addition and gives the dish some structure. There is fat in the waffle and its side dishes, so black pepper balances the whole thing. As long as you don’t add so much that the portion starts to taste like pepper steak.
Mikkola plans to try whipped cream flavored with black pepper also for summer strawberry cake time.
Mikkola recommends grinding black pepper directly from the grinder, so the taste is intense and aromatic.
The waffle gets its last touch from the apple compote, which has both acid and sweetness.
1 pack of butter dough sheets
1. Cut the butter dough sheets in half and cook between the waffle irons for about 10 minutes.
350 g of sugar
375 g cream
100 g of butter
50 g of milk chocolate
100 g of miso paste
1. Melt the sugar in a saucepan and roast until brown, add cream and butter.
2. Cook for about 15 minutes, stirring well.
3. Remove the kinuski from the stove, add milk chocolate and mix until smooth. Cool and add miso paste.
200 g of apple
100 g jam sugar
1 teaspoon of cinnamon
1 teaspoon cardamom
1 dl apple juice
1. Chop the apples into cubes of about 1 cm. Put all the ingredients in a pot and boil for 10 minutes. Cool down.
2. If you want, you can make the compote smooth either in a blender or with a hand mixer.
Whipped cream with black pepper
2 dl whipped cream
1 tablespoon ground black pepper
1 tablespoon of vanilla sugar
1. Put all the ingredients in a bowl and whisk
GH Martel & Co Champagne Doux, France (€39.98)
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