Dutch stroopwafels
Votes: 3
Time: 2 hours 25 minutes
Complexity: easily
Quantity: 16 waffles
Complexity: easily
Quantity: 16 waffles
Stroopwafels (NetherlandsStroopwafels (syrup waffles) are a classic Dutch pastry originating from the city of Gouda, home to the famous cheese. However, they don't contain cheese; they consist of two thin wafers held together like a sandwich by a delicious caramel syrup. Stroopwafels can be found everywhere in the Netherlands: in supermarkets, bakeries, and cafes, but the most delicious ones are sold at street stalls. This recipe is as close to the original as possible, and the molasses in the filling adds a richer, more interesting flavor. To make stroopwafels, you'll need a waffle iron for thin wafers and a caramel thermometer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Waffles
- 0.5 cups of warm milk
- 1 packet of active dry yeast
- 4 cups all-purpose flour, plus extra for dusting
- 3/4 cup granulated sugar
- 0.5 tsp ground cinnamon
- 1/4 teaspoon fine salt
- 220g unsalted butter, cut into 1cm pieces.
- 2 large eggs, lightly beaten
- Special equipment: electric waffle iron; cookie cutter; deep-frying or caramel thermometer
Filling
- 1 cup molasses
- 1 cup light brown sugar
- 0.5 cup light corn syrup
- 6 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar
- 1/4 tsp ground cinnamon
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Cooking the dish according to the recipe:
- Waffles:
Pour warm milk into a small bowl and stir in the yeast. Let sit until the mixture begins to foam, about 5 minutes. - Place the flour, granulated sugar, cinnamon, and salt in the bowl of a food processor and pulse until evenly distributed. Add the butter and pulse on high until the mixture resembles coarse meal. Add the eggs and yeast mixture and pulse.
- Turn the dough out onto a lightly floured surface and knead just until it forms a nice ball, 5-7 times. Set aside and let the dough rest for 45 minutes.
- Preheat an electric waffle iron. Form the batter into 16 equal balls, approximately 60 grams (2.5 oz) each. Flatten one ball into a disk and place it in the waffle iron. Close the waffle iron, but do not press down. Bake until the waffles are golden and crispy, pressing down on the lid occasionally, 1-2 minutes.
- While the waffle is still warm, cut out a circle using an 11 cm diameter cutter, then use a knife to cut the waffle in half horizontally. You should have two thin waffle halves. Once the waffle cools, it will be more difficult to cut.
- Filling:
Combine the molasses, brown sugar, corn syrup, butter, and cinnamon in a small saucepan and bring to a simmer over medium heat. Cook until soft-balls form (112°C–115°C), stirring constantly, 8–10 minutes. Pour the filling into a heatproof glass measuring cup and let it cool until thickened but still pourable, about 10 minutes. If the filling becomes too thick, microwave it in 30-second intervals until the desired consistency is reached. Spoon 2 tablespoons of filling onto each cut waffle half and top with the other half. Let the waffles cool completely. - Cut out the desired shapes or simply cut the stroopwafels into wedges. Mix powdered sugar and cinnamon in a small bowl and sprinkle them over the stroopwafels.
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