- 1 egg
- 1/2 cup whole milk
- 125 grams of butter at room temperature
- 250 grams of all-purpose flour
- 12 tablespoons Manjar (dulce de leche) or Nutella or jams to fill
- In a bowl, mix the yolks with the milk and beat until thoroughly mixed.
- Add the flour, stir until incorporated, and add the butter in small pieces. Stir with a wooden spoon until combined. It will be a soft and somewhat sticky dough.
- Wrap it in plastic wrap, shape it into a circle or trunk and refrigerate for about 2 hours.
- Turn on the waffle maker so that it gets hot.
- Divide the dough into 6 equal portions, remove a piece, and roll on the well-floured counter. Give it the shape of the waffle iron. It should be 3-5 mm thick.
- When the waffle maker is hot, place the dough and close, let it cook for 4 minutes, see if it is golden brown and continue cooking to the point you want. This depends on each machine, so you have to be careful and try.
- Take out and cut into sections. Spread one tablespoon of Manjar (dulce de leche) all over each area and cover it with another.
- Chilean waffles can be stored for a couple of days in an airtight jar.
Adapted from the book Manos del Sur.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Sweets
- Cuisine: Chilean
- Serving Size:
- Calories: 220
- Sugar: 10 g
- Sodium: 36.3 mg
- Fat: 10.5 g
- Saturated Fat: 6.3 g
- Carbohydrates: 27 g
- Fiber: 0.6 g
- Protein: 4.4 g
- Cholesterol: 43.6 mg
Keywords: Chilean waffles, Dulce de Leche waffles