Dutch stroopwafel | Taste Board

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Dutch stroopwafel

Dutch stroopwafel

Dessert

Netherlands

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Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Milk : 15 ml
- Instant Yeast : 10g
- All purpose flour : 250g
- Unsalted Butter : 120g
- Sugar : 80g
- Egg : 1
- Salt : Pinch
- Dutch Stroop : 200g
- Brown Sugar : 120g
- Unsalted Butter : 80g
- Cinnamon : 1 tsp

Instructions

1 - Combine milk and yeast in a bowl.

2 - Let stand for a moment to allow the yeast to dissolve.

3 - In another bowl, combine flour, butter, sugar, egg, and salt.

4 - Pour in the yeast mixture and knead until smooth.

5 - Cover the bowl and let the dough rise for one hour.

6 - When the dough is almost ready, make the stroop filling.

7 - Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved.

8 - Let it simmer for a while.

9 - The stroop will continue to thicken as it cools.

10 - Shape the dough into balls weighing about 35 grams each.

11 - Make a total of 14.

12 - Turn your stroopwafel iron on the highest setting.

13 - Place a ball of dough in the iron and close the iron.

14 - Don’t flatten the waffle too much; you should still be able to cut through it.

15 - Bake for 1-2 minutes until the waffle is nicely golden brown.

16 - When the waffle is done, work quickly.

17 - Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.

18 - 5 inches).

19 - Place the hot waffle on a cutting board and cut horizontally with a sharp knife.

20 - The stroopwafel is very hot, so use an oven mitt to hold it in place.

21 - Take half a waffle and spread the (hot!) stroop on it.

22 - Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool.

23 - Repeat for all the balls.

Dutch stroopwafel | Taste Board