Recipe for: Yeast Waffles with Strawberry Mousse and Vanilla Cream Cheese - photo 1
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Recipe for: Yeast Waffles with Strawberry Mousse and Vanilla Cream Cheese

Kids' Lunches Desserts 90 min Medium 19 views ~36.25 PLN * - (0)
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Description

Traditional Masurian yeast waffles are fluffy, slightly crispy on the outside cakes made from yeast dough, served with a warm puree of fresh strawberries and creamy vanilla cheese made from Polish twaróg. The dish combines the homely character of Masurian cuisine — simplicity of ingredients, fresh seasonal fruits, and delicate dairy cream — with a subtle, unexpected twist: the use of yeast dough instead of classic sponge cake. Serve as a dessert after a light lunch for children or as a sweet treat at a summer family gathering. Visually: golden waffles, pink, fluffy strawberry puree, and light, vanilla cream, decorated with a mint leaf — the contrast of colors and textures encourages children to eat.

Ingredients Used

Ingredients (17)

Servings:
4
  • Wheat flour 400 g
  • Milk 350 ml
  • Chicken egg 2 pcs (~120 g)
  • Fresh yeast 25 g
  • Sugar 130 g
  • Butter 60 g
  • Rapeseed oil 15 g
  • Strawberry 400 g
  • Gelatin 6 g
  • 30% heavy cream 200 g
  • Semi-fat cottage cheese 250 g
  • Sour cream 100 g
  • Vanilla 0.4 tsp (~2 g)
  • Lemon juice 20 g
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • Mint 10 g
  • Powdered sugar 10 g
💰 Estimated dish cost: ~36.25 PLN (9.06 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Heat 150 ml of milk to a temperature of about 35°C — it should be warm to the touch, not hot. Crumble fresh yeast (25 g) into a small bowl, add 1 teaspoon of sugar (about 5 g from the total amount), and pour in the warm milk. Mix with a spoon until the yeast dissolves. Set aside for 10 minutes in a warm place. After this time, a frothy 'cap' should appear on the surface — this is a sign that the yeast is active.

Ingredients: Milk, Fresh yeast, Sugar
Use a small bowl and a kitchen thermometer if you have one. If there is no foam after 10 minutes, the yeast may be inactive — start over with fresh yeast. The milk must not be above 45°C (it kills the yeast).
2

In a large bowl, sift 400 g of wheat flour and add 5 g of salt. Make a well in the flour. Pour the yeast mixture into the well, add 120 g of eggs (2 pieces) and the remaining warm milk (200 ml). Start mixing with a wooden spoon or silicone spatula, gradually combining the flour with the wet ingredients until a sticky dough forms.

Ingredients: Wheat flour, Salt, Milk, Fresh yeast
It's best to use a large bowl (at least 3 l) and a wooden spoon. Do not mix vigorously at the beginning — combine the ingredients with movements from the center to the outside to avoid a cloud of flour.
3

When the ingredients are initially combined, add 60 g of melted, slightly cooled butter and 15 g of rapeseed oil (1 tablespoon). Knead the dough by hand on a work surface for 6–8 minutes or with a mixer and hook for 4–5 minutes, until the dough is smooth, elastic, and no longer sticks to your hands. The dough should regain its shape after being pressed with a finger (slow return).

Ingredients: Butter, Rapeseed oil
Use a stand mixer with a hook if you have one; if not, lightly dust your hands with flour and knead by hand. Do not add too much flour — the dough should be soft. If it is very sticky to your hands, wait 5 minutes, it will gain structure.
4

Transfer the dough to a lightly greased bowl, cover with a cloth or plastic wrap, and set aside in a warm place for 45–60 minutes, until it doubles in size. Check: gently press with your finger — the indentation should slowly spring back and partially retain the mark.

Ingredients: Wheat flour, Butter
The best place is a slightly warmed stove, but not hot. Do not store in a draft. Rising time may be shortened at higher temperatures.

Strawberry mousse

5

In the meantime, prepare the puree. Wash 400 g of strawberries, remove the stems, and place the fruit in a heavy-bottomed pot. Add 80 g of sugar and 20 ml of lemon juice. Heat over medium heat for 6–8 minutes, stirring, until the strawberries release their juice and soften. Remove from heat.

Ingredients: Strawberry, Sugar, lemon juice
Use a heavy-bottomed saucepan to avoid burning the fruit. If you want a very smooth puree, strain the mixture through a sieve. Be careful of hot juice splattering.
6

Pour 6 g of gelatin into 30 ml of cold water (if using sheet gelatin, soak according to instructions), set aside for 3–4 minutes until it swells. Then gently heat (in a water bath or in the microwave for a few seconds) until the gelatin dissolves — do not bring to a boil. Pour the dissolved gelatin into the hot strawberries, mix thoroughly. Allow the mixture to cool to room temperature.

Ingredients: Gelatin, Strawberry
Use a small cup and a spoon to dissolve the gelatin. For the vegan version, use 4 g of agar-agar: dissolve in 100 ml of juice and cook for 1–2 minutes, then combine with the puree.
7

Whip 200 ml of chilled heavy cream until stiff — start on a low speed, gradually increasing the speed; this should take 2–3 minutes with a mixer. Once the cream is stiff, gently fold 1/3 of the whipped cream into the cooled mousse to "loosen" it, then gently fold in the remaining cream into the mousse with an up-and-down motion to maintain fluffiness.

Ingredients: Strawberry
Use a chilled bowl and mixer attachments, this will make whipping easier. Do not whip the cream too long — it will become grainy and separate.

Vanilla cheese

8

In a bowl, place 250 g of semi-fat cottage cheese and 100 g of sour cream. Add 40 g of the total amount of sugar (instead of powdered sugar — it can be ground in a grinder) and 2 g of vanilla. Blend with a hand blender or mix until smooth. The mixture should be creamy and lump-free; taste and sweeten to your liking.

Ingredients: Semi-fat cottage cheese, sour cream, Sugar, Vanilla
Use an immersion blender or food processor to achieve a smooth consistency. If the mixture is too thick, add 1–2 tablespoons of milk. Do not blend for too long — do not overheat the cottage cheese.

Waffles and Serving

9

Preheat the waffle maker. Wipe the waffle maker with a paper towel soaked in a little canola oil (use 15 g) or lightly grease it with a brush. Divide the risen dough into 8 equal parts (for 4 servings of 2 waffles each) — you can use a kitchen scale or a spoon. Place portions of the batter onto the hot waffle maker plate and bake for 3–5 minutes, until the waffles are golden and crispy on the outside. When the waffle is ready, gently remove it with a spatula.

Ingredients: Rapeseed oil, Wheat flour
The best is a waffle maker with thick plates; check the waffles after 3 minutes — the color should be golden. Do not open the waffle maker too early to prevent them from collapsing. Use a silicone or wooden spatula for removal.
10

Spread 2-3 tablespoons of vanilla cream cheese on each waffle and add 2 tablespoons of strawberry mousse. Garnish with a mint leaf and optionally sprinkle lightly with powdered sugar (10 g). Serve immediately — waffles taste best fresh and warm.

Ingredients: Semi-fat cottage cheese, Strawberry, mint, Powdered sugar
Use a spoon to scoop the mousse and a teaspoon for the cheese to arrange the layers aesthetically. You can serve the kids a smaller portion — half a waffle with less mousse.

Final tips

11

If you plan to prepare the waffles in advance, store them at a moderate temperature covered with foil — reheat them in the oven for 5–8 minutes at 160°C to regain their crispiness. Keep the fruit puree and cheese in the refrigerator until serving, for a maximum of 24 hours.

Ingredients: Strawberry, Semi-fat cottage cheese
Do not store waffles for long in a closed container — they will become rubbery. The dough can be frozen in an airtight container, and after thawing, beat it well by hand.

Fun Fact

💡

In northeastern Poland, including the Masuria region, sweet pastries are often combined with seasonal fruits. The use of yeast dough for waffles gives them a texture similar to homemade bread, reflecting local baking traditions.

Best for

letnie popołudnie przyjęcie dla dzieci piknik rodzinny

Tips

🍽️ Serving

Serve the waffles immediately after frying. For small children, set aside a portion with less puree and cheese. You can also serve natural yogurt or fresh seasonal fruits on the side.

🥡 Storage

Strawberry mousse: in the fridge for up to 48 hours, vanilla cheese: up to 24 hours. Waffles: best consumed immediately; to reheat, use the oven at 160°C for 5–8 minutes, not the microwave (they become rubbery).

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