As International Waffle Day approaches, Munich Marriott Hotel walks us through their special Bavarian Obazda Waffle recipe.
Ingredients
Pretzel dough
Original Bavarian ‘Obazda’ cheese
20 g fresh yeast
250 ml lukewarm water
300 g wheat flour (type 550)
5 g salt
10 g butter
10 g honey
100 ml water
35 g baking soda
1 l cold water
500 g Camembert
100 g butter
1 small onion
1 teaspoon of whole caraway seeds
2 teaspoons of paprika powder (sweet)
Salt
Pepper
White beer
Preparation
Dissolve the yeast in lukewarm water and let it rest for about an hour. In the meantime, start with the Obazda.
Coarsely chop the Camembert and place it in a large bowl. Add soft butter and mash it. (If you like a creamier consistency, you can also mix it with a hand blender.)
Chop the onion very finely and fold it in the Camembert mass. Also season the dip with caraway seeds, paprika powder, salt and pepper.
Fold in a dash of wheat beer to make the Obazda extra creamy. The filling is ready, back to the waffle.
Now, put the wheat flour, salt, butter and honey in a bowl and mix them up. Slowly add the yeast water and make a fairly liquid dough. Cover the dough and leave it in order to rise in the oven (with the lights on) for about 45 - 60 minutes until it has bubbled properly.
Mix the dough again and thin it with about 100 ml of water.
Heat up a waffle iron, brush the surface with some oil and bake the dough in batches for about 1 minute. Afterwards, separate the waffle into 4 heart-shaped forms.
At this point, the waffle is still colorless. To change that, dissolve the baking soda in 1 l of cold water.
Important: Put the baking soda into the water and not the other way round – exothermic reactions could occur. Contact with skin and eyes should be avoided at all costs!
Dip the pre-baked waffle into the cold lye with tongs, drain it well and return it to the waffle iron. Now bake it for another 4 minutes.
Fill the waffle with the Obazda and enjoy the true Bavarian taste!
