Stroopwafel

Name: Stroopwafel
Yield: 4
Cuisine: Netherlands
Ingredients: Plain flour — 250 g (9 oz); Butter, softened — 115 g (4 oz); Sugar — 50 g (1.75 oz); Egg — 1; Active dry yeast — 2 tsp; Warm milk — 60 ml (2 fl oz); Golden syrup or treacle, for the filling — 340 g (12 oz); Brown sugar, for the filling — 100 g (3.5 oz); Ground cinnamon, for the filling — 1/2 tsp

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 250 g (9 oz)
Butter, softened — 115 g (4 oz)
Sugar — 50 g (1.75 oz)
Egg — 1
Active dry yeast — 2 tsp
Warm milk — 60 ml (2 fl oz)
Golden syrup or treacle, for the filling — 340 g (12 oz)
Brown sugar, for the filling — 100 g (3.5 oz)
Ground cinnamon, for the filling — 1/2 tsp

Method

Dissolve the yeast in the warm milk and let sit for 10 minutes until foamy.
Combine the flour, sugar, butter and egg in a bowl, then add the yeast mixture, kneading into a smooth dough.
Cover and let rise for 45 minutes.
Divide the dough into small balls and cook each in a hot stroopwafel iron for 2–3 minutes until golden and crisp.
While still warm, carefully slice each waffle in half horizontally using a sharp knife to create two thin discs.
For the filling, warm the golden syrup, brown sugar and cinnamon together in a saucepan until smooth.
Spread a thin layer of the warm filling onto one disc and sandwich with the other half.
Let cool slightly before serving.

Introduction: Two thin, crisp waffle layers sandwiched around a warm caramel syrup filling, a beloved Dutch treat traditionally sold fresh at markets.

Cultural Background: Stroopwafel originated in the city of Gouda, and fresh, warm versions sold from market stalls remain especially prized, the waffle traditionally softened by resting it over a hot cup of coffee or tea.

Tips: Slice the warm waffle carefully and quickly, as it becomes brittle once it cools. Work efficiently once the waffles are cooked, as they are much easier to slice while still warm and pliable.

Variations: Add a pinch of cardamom to the filling for a fragrant variation. Rest the finished stroopwafel over a hot drink to soften the caramel filling before eating, the classic way to enjoy it.

Storage: Store in an airtight container at room temperature for up to 1 week.

Reheating: Not typically reheated; enjoyed at room temperature, or softened by resting over a hot drink.

FAQs:

Q: Where did stroopwafel originate?

A: The city of Gouda in the Netherlands, where it remains a specialty.

Q: How is stroopwafel traditionally eaten?

A: Rested on top of a hot cup of coffee or tea for a minute or two, which softens the caramel filling before eating.