Classic Stroopwafels with a Twist
Generated on: May 7, 2024
Ingredients
waffle batter:
- All-purpose flour250 g
- Milk100 ml
- Unsalted butter50 g
- Granulated sugar1 tbsp
- Dry yeast2 tsp
- Egg1
- Salt1 tsp
- Cinnamon1 tsp
caramel filling:
- Brown sugar150 g
- Unsalted butter125 g
- Golden syrup3 tbsp
- Vanilla extract1 tsp
for serving:
- Powdered sugar
Directions
- 1
Warm the milk to about 45°C, then dissolve the yeast in it and let stand for 10 minutes
- 2
Melt the 50g of butter
- 3
In a large bowl, mix together the flour, granulated sugar, salt, and cinnamon
- 4
Add the melted butter, egg, and yeast mixture to the flour and mix until a smooth dough forms
- 5
Cover the bowl with a clean towel and let the dough rise in a warm place for 45 minutes
- 6
To make the caramel filling, melt the 125g of butter in a saucepan over medium heat, then stir in the brown sugar and golden syrup
- 7
Cook, constantly stirring, until the mixture comes to a steady boil and thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract
- 8
Preheat your stroopwafel iron
- 9
Divide the dough into small balls, about 25g each
- 10
Place a dough ball in the center of the iron and close it tightly. Cook until the waffle is golden brown, about 1 to 1.5 minutes
- 11
Quickly remove the waffle from the iron and slice it horizontally into two layers while still hot
- 12
Spread a layer of caramel on one half of the waffle, then place the other half on top, pressing gently to spread the filling
- 13
Repeat with remaining dough and caramel
- 14
Dust with powdered sugar before serving, optional
Enjoy your food!