Dutch Stroopwafel
A classic Dutch dessert featuring thin, caramel-filled waffles (stroopwafels) made from a soft yeast dough and a rich stroop caramel.
Pasos
- 1
Combine milk and yeast in a bowl; let stand for a moment for the yeast to dissolve.
- 2
In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth; cover the bowl and let the dough rise for one hour.
- 3
When the dough is almost ready, prepare the stroop filling by combining all stroop ingredients in a saucepan and stirring until the butter is melted and the sugar is dissolved; simmer until thickened as it cools.
- 4
Shape the dough into 14 balls weighing about 35 grams each and preheat the stroopwafel iron to the highest setting.
- 5
Place a ball of dough in the iron, close it, and bake for 1–2 minutes until the waffle is nicely golden brown.
- 6
When the waffle is done, cut out a circle of about 8 to 9 cm (3 to 3.5 inches) using a round cutter while still hot.
- 7
Place the hot waffle on a cutting board and cut horizontally with a sharp knife; hold with an oven mitt.
- 8
Spread the hot stroop on half of the waffle, top with the other half, and place on a wire rack to cool. Repeat for all the balls.
