Dutch stroopwafel
Indulge in the delightful Dutch stroopwafel, a traditional dessert that perfectly marries two thin, crisp waffles with a luscious caramel syrup filling. Enjoy this sweet treat that embodies the essence of Dutch culinary tradition.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Dutch
Ingredients
- 15 ml milk
- 10 tsp instant yeast
- 250 cup all purpose flour
- 120 g butter
- 80 g sugar
- 1 pcs eggs
- 1 g salt
- 200 g stroop
- 120 g brown sugar
- 80 g butter
- 1 g cinnamon
Instructions
- Mix the milk and yeast together in a bowl.
- Allow the milk and yeast mixture to sit briefly so the yeast can dissolve.
- In a separate bowl, mix together the flour, butter, sugar, egg, and salt.
- Add the yeast mixture to the bowl containing the flour, butter, sugar, egg, and salt.
- Work the mixture until it becomes smooth.
- Cover the bowl and let the dough rise for one hour.
- For the stroop filling, mix all the ingredients in a saucepan.
- Heat the stroop filling while stirring until the butter melts and the sugar dissolves.
- Allow the stroop filling to simmer for a short time.
- Divide the dough into balls, each weighing approximately 35 grams.
- Make a total of 14 dough balls.
- Set the stroopwafel iron to its highest temperature.
- Put a dough ball into the iron and close it.
- Avoid pressing the waffle too flat; ensure it remains thick enough to cut.
- Cook the waffle for 1-2 minutes until it turns a golden brown.
- Once baked, take the waffle out of the iron right away.
- Use a round cutter to create a circle of about 8 to 9 cm (3 to 3.5 inches) from the warm waffle.
- Set the hot waffle on a cutting board.
- Slice the waffle horizontally with a sharp knife, holding it steady with an oven mitt.
- Take one half of the waffle and spread the warm stroop on top.
- Gently place the other half on top of the stroop, pressing down if needed.
- Set the completed waffle on a wire rack to cool.
- Repeat this process for all the remaining dough balls.