Stroopwafel
Ingredients
- Dough: 300 g flour, 7 g yeast, 100 g melted butter, 100 ml warm milk, 1 egg, 50 g sugar, pinch of salt, pinch of cinnamon
- Filling: 150 g butter, 200 g brown sugar, 150 g stroop (Dutch syrup, or a mix of corn syrup and molasses), 1 tsp cinnamon, pinch of salt
Created in Gouda in the late 18th or 19th century as a way to use up bakery scraps, the stroopwafel is a thin, yeasted waffle cooked in a special iron, then split horizontally while still warm and hot and spread with a caramel syrup filling before being pressed back together. They're traditionally balanced over a hot cup of coffee or tea, so the steam softens the caramel inside.
Method
Whisk together the melted butter, warm milk, egg, sugar, yeast, salt and cinnamon.
Add the flour and mix into a soft, smooth dough.
Cover and let rise in a warm place for about an hour.
Make the filling by melting the butter with the brown sugar, stroop, cinnamon and salt, stirring until smooth.
Divide the dough into small, golf-ball-sized pieces.
Cook one ball at a time in a hot waffle iron for about 60-90 seconds until golden.
While still warm, carefully slice the waffle horizontally into two thin layers.
Spread the warm caramel filling on one half, top with the other half, and press gently to seal.
