Classic Stroopwafels

Ingredients

• 2 cup All-purpose flour (plus extra for dusting)
• 2 tsp Active dry yeast
• 0.25 cup Warm milk
• 0.5 cup Unsalted butter (room temperature)
• 0.33 cup Granulated sugar
• 1 Egg (large, room temperature)
• 0.25 tsp Salt
• 0.75 cup Brown sugar (packed)
• 0.5 cup Unsalted butter (for the syrup)
• 1 tsp Ground cinnamon
• 2 tbsp Dark corn syrup or molasses

Steps

1. 1

   In a small bowl, dissolve the active dry yeast in the warm milk and let it sit for about 5-10 minutes until it becomes foamy.

2. 2

   In a large mixing bowl or the bowl of a stand mixer, cream together 1/2 cup of softened butter and the granulated sugar until light and fluffy.

3. 3

   Add the egg to the butter mixture and beat well to incorporate.

4. 4

   Gradually add the flour, salt, and the yeast-milk mixture to the bowl. Mix until a soft dough forms.

5. 5

   Knead the dough on a lightly floured surface for a few minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 45-60 minutes.

6. 6

   While the dough rises, prepare the stroop (syrup). In a small saucepan over medium heat, combine the brown sugar, 1/2 cup butter, cinnamon, and corn syrup.

7. 7

   Bring the syrup mixture to a boil, stirring constantly. Once it reaches a boil and the sugar is fully dissolved, remove from heat and set aside to cool slightly (it should remain spreadable).

8. 8

   Preheat a stroopwafel iron or a thin pizzelle iron.

9. 9

   Divide the risen dough into small balls, roughly the size of a walnut (about 30-40g each).

10. 10

    Place a dough ball in the center of the preheated iron and press down firmly. Bake for 1-2 minutes until golden brown and crisp.

11. 11

    Quickly remove the waffle from the iron. While still very hot, use a sharp knife or a round cutter to trim the edges, then carefully slice the waffle horizontally into two thin rounds.

12. 12

    Spread a generous tablespoon of the warm syrup onto the inside of one half and press the other half on top. Repeat with the remaining dough.

Notes

Work quickly when slicing the waffles; they become brittle as they cool. If the syrup gets too thick, gently reheat it. For a variation, try using dulce de leche as suggested by commenters.

Nutrition per serving

• dessert
• snack
• dutch
• baked
• vegetarian
• holiday