Dutch stroopwafel

Summary

Dessert - Netherlands

Ingredients

• 250 g Wheat flour
  Swaps (2)
• 15 ml Milk
  Swaps (2)
• 1 Egg
  Swaps (2)
• pinches Salt
• 80 g Sugar
• 120 g Brown Sugar
• 80 g Unsalted Butter
  Swaps (2)
• 1 teaspoon Cinnamon
• 10 g Instant Yeast
• 200 g Dutch Stroop

Instructions

1. 1

   Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.

2. 2

   In 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.

3. 3

   When 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.

4. 4

   Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.

5. 5

   Place 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.

6. 6

   When 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).

7. 7

   Place 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.

8. 8

   Take 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.