Dutch stroopwafel
95 min · Serves 4 · By TheMealDB Import
- Netherlands
- Dessert
Netherlands, Dessert
Adapted from inlaurasbakery.com
Ingredients
For 4 servings
- 15 mlMilk
- 10 gInstant Yeast
- 250 gAll purpose flour
- 200 gUnsalted Butter
- 80 gSugar
- 1 Egg
- 1 PinchSalt
- 200 gDutch Stroop
- 120 gBrown Sugar
- 1 tspCinnamon
Method
Prep 20 min · Cook 75 min
- 1Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.
- 2In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth. Cover the bowl and let the dough rise for one hour.
- 3When the dough is almost ready, make the stroop filling. Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved. Let it simmer for a while. The stroop will continue to thicken as it cools.
- 4Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.
- 5Place a ball of dough in the iron and close the iron. Don’t flatten the waffle too much; you should still be able to cut through it. Bake for 1-2 minutes until the waffle is nicely golden brown.
- 6When the waffle is done, work quickly. Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).
- 7Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is very hot, so use an oven mitt to hold it in place.
- 8Take half a waffle and spread the (hot!) stroop on it. Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool. Repeat for all the balls.