Stroopwafels

The stroopwafel originates from the city of Gouda in the Netherlands.

Ingredients

COOKIE DOUGH
15 ml of milk
7 grams of dried instant yeast
250 grams of flour
120 grams unsalted butter
80 grams of white caster sugar
1 egg
Pinch of salt

SYRUP
200 grams of pouring syrup
120 grams of light brown caster sugar
80 grams unsalted butter
1 tsp cinnamon

Directions

Step 1

Stir the milk and yeast together in a bowl. Let it sit for a while so that the yeast can dissolve.

Step 2

In another bowl, combine flour, butter, sugar, egg and salt. Add the yeast mixture and knead into a smooth dough. Cover the bowl and let the dough rise for an hour.

Step 3

When your dough is almost ready, make the syrup filling. Place all ingredients in a pan and stir until the butter has melted and the sugar has dissolved. Let it cook for a while. The syrup thickens further as it cools.

Step 4

Make balls from the dough that weigh approximately 35 grams each. Turn on your stroopwafel iron to the highest setting.

Step 5

Place a ball of dough in the iron and close the appliance. Do not flatten the waffle too much, you should still be able to cut it. Bake for about 1-2 minutes until the waffle is a nice golden brown color.

Step 6

When the waffle is ready, you have to continue working quickly. Remove the waffle from the iron and immediately cut out a nice circle with a round cutter of about 8 to 9 cm.

Step 7

Place the still hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is hot, so keep it in place with an oven glove.

Step 8

Take half a waffle and spread the (hot!) syrup on it. Place the other half back on, press gently if necessary and place the waffle on a rack to cool. Repeat these steps for all the dough balls.

Step 9

Enjoy your stroopwafel with a nice hot beverage and your friend and family