STROOPWAFLER

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Wafel Dough:
  • 3 TB Warm Water (105-115 degrees)
  • 1 tsp Active dry Yeast
  • 1 tsp Granulated Sugar
  • 1 cup Unsalted butter
  • 1/3 Cup Granulated Sugar
  • Pinch of salt
  • 1 TB Cinnamon
  • 3 1/4 cups flour
  • 2 Large Eggs
  • Stroop (Syrup):
  • 1 TB ground cinnamon
  • 1/3 cup Karo light syrup
  • 2/3 cup Honey
  • 7/8 cup Light Brown Sugar
  • 1/4 cup Unsalted Butter
  • Pinch of Salt

Directions

  • Proof yeast in 3 TB water with 1 tsp sugar until bubbly.
  • Beat butter, 1/3 cup Sugar, Salt and Cinnamon, creaming until light.
  • Add the yeast, flour and eggs and mix until crumbly.
  • Set the mixer aside and knead with your hands in the bowl until the dough holds together (it will kind of feel like sugar cookie dough)
  • Set in a warm place for about an hour to rise. (Don’t worry if it doesn’t look like it’s raising much, it’s a heavy semi-cookie dough)
  • Meanwhile, make the syrup (stroop).
  • Heat Butter, Cinnamon, Corn Syrup, Honey, Salt and Sugar on stove in a small saucepan over low heat.
  • Cook slowly until thickened a bit (about 10 minutes)
  • Remove from heat, it will thicken as it cools, but still must be slightly warm and thin enough to spread easily.
  • If it cools too much, reheat gently; if it thickens too much, add a bit of Lemon Juice.
  • Heat your waffler.
  • Divide the dough into 32 pieces and roll them into balls
  • Place a ball in the waffle iron
  • Press down and hold it down for about 30 seconds.
  • Remove waffle, and with and extremely sharp knife, slice waffle in half, horizontally. Be quick, or the waffle will crisp up on you and all will be lost...
  • (They will be really hot, but you must be quick)
  • Spread syrup quickly.
  • Then press the two halves back together again and set aside to cool and get crispy.
  • Repeat with the remaining 31 pieces of dough.

Notes

Dutch waffle cookies with decadent caramel in the middle. Place these finished waffles over a hot cup of coffee to soften.

These do take a special "Stroopwafler" iron with a very tight grid.

Categories: Cookies  European  Waffle 

Website Credit: http://culinaryalchemist.blogspot.com/2009/04/stroop-to-my-level-stroopwafel.html

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