Stroopwafels recipe
Ingredients
500 gram (1.1 lb) flour
2 teaspoons active dry yeast
1 teaspoon ground cinnamon
150 gram (5.3 oz) sugar
125 grams (4.4 oz) unsalted butter
100 ml (3.4 fl oz) warm water
2 large eggs
Pinch of salt
Instructions
Mix the flour, yeast, cinnamon and sugar. Rub small pieces of butter in the flour until it resembles small peas. Slowly pour in the warm water, knead several times. Add the eggs one at a time. Finally add the pinch of salt and knead the dough for a minute or two to incorporate all the ingredients until they are well blended.
Wrap in plastic food film and rest for 30 minutes.
For the caramel
150 grams (5.3 oz) light brown sugar
125 gram (4.4 oz) unsalted butter
1 teaspoon ground cinnamon
5 tablespoons pancake syrup
1 tablespoon vanilla extract
Melt the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Make sure all the sugar has dissolved, then add the vanilla extract and stir it in. Keep the caramel warm.
Divide the dough into 20 equal pieces, and roll each one into a small ball. Cover and rest on the counter.
Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough
ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds.
Now you have to work fast. As long as the waffle cookie is hot, it's pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.
With a sharp, serrated knife, slice the cookie horizontally in two. Place a generous size dollop of caramel in the middle, replace the top part and gently push down on it so that the caramel spreads. Place on a rack to cool.
Ingredients500 gram (1.1 lb) flour
2 teaspoons active dry yeast
1 teaspoon ground cinnamon
150 gram (5.3 oz) sugar
125 grams (4.4 oz) unsalted butter
100 ml (3.4 fl oz) warm water
2 large eggs
Pinch of salt
Instructions
Mix the flour, yeast, cinnamon and sugar. Rub small pieces of butter in the flour until it resembles small peas. Slowly pour in the warm water, knead several times. Add the eggs one at a time. Finally add the pinch of salt and knead the dough for a minute or two to incorporate all the ingredients until they are well blended.
Wrap in plastic food film and rest for 30 minutes.
For the caramel
150 grams (5.3 oz) light brown sugar
125 gram (4.4 oz) unsalted butter
1 teaspoon ground cinnamon
5 tablespoons pancake syrup
1 tablespoon vanilla extract
Melt the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Make sure all the sugar has dissolved, then add the vanilla extract and stir it in. Keep the caramel warm.
Divide the dough into 20 equal pieces, and roll each one into a small ball. Cover and rest on the counter.
Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough
ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds.
Now you have to work fast. As long as the waffle cookie is hot, it's pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.
With a sharp, serrated knife, slice the cookie horizontally in two. Place a generous size dollop of caramel in the middle, replace the top part and gently push down on it so that the caramel spreads. Place on a rack to cool.