to do this, warm milk (lukewarm), then put all of the flour in a bowl, make a well in the middle, crumble the yeast into it and first dissolve it with a little lukewarm milk; then add the rest of the milk and mix everything into a yeast dough; Cover with a kitchen towel and let rise in a warm place for about 30 minutes.
In the meantime, peel and grate the potato. Drain the grated potatoes in a colander, collecting the dripping water.
In the meantime, clean and wash 1 small stick of leek, cut into half rings or strips and finely dice the beef
Pour away the drained water from the potatoes and add the potato flour that has settled on the bottom of the bowl along with the grated potatoes, eggs, leek and jerky to the yeast dough. Mix everything together well, season with salt, pepper and a little nutmeg.
Heat the waffle iron to medium heat and, if necessary, lightly oil it with a cake brush, then first bake a small sample waffle golden-brown and season the dough if necessary.
Tips:
The potatoes should be grated medium-fine. When seasoning the finished dough, only add a little salt at first, as the jerky meat also contains salt, which can only be tasted when frying. If you like, you can omit the jerky meat entirely.
The above amount makes about 10-12 waffles.
In the Palatinate, where the Grumbeerwaffele comes from, the super delicious tasting waffle is celebrated in some places because of Grumbeerwaffel festivals. If you don`t want to bother to bake it yourself, you can go to annual markets in the Palatinate or Saarland, there is always a Grumbeerwaffel stand somewhere.
Potato waffles taste very good with goulash or other sauce dishes. Some also serve with goulash soups or other stews. They also taste great as a main course with leafy salads and those who like it originally can also try them with a mild mustard.
Ingredients
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