1/2 cup warm milk
1 package active dry yeast
4 cups all-purpose flour, plus more for dusting
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces
2 large eggs, lightly beaten
1 cup molasses
1 cup light brown sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon
Special equipment: electric waffle cone iron, candy or deep-fry thermometer
For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Place a ball on the waffle cone iron, clamp it shut and bake until crisp and golden, 1 to 2 minutes. While still warm, cut the waffle horizontally into two thin waffle halves. (If you wait too long, the waffles will be harder to cut.)
For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.)
Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners’ sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
From Food Network Kitchen
© 2016 Television Food Network, G.P. All Rights Reserved.
Recipe from the book – Dutch Delights by Sylvia Pessireron
For the waffles
Ingredients250g plain flour, sifted 100g soft brown sugar 200g butter 10 g instant yeast 1 egg, lightly beaten Pinch of salt
For the Treacle syrup
Ingredients600g treacle 300g cane sugar 100g butter 1/2 teaspoon ground cinnamon
To make the dough
Put the sifted flour into a bowl. Slice the butter into the flour using 2 table knives.
Dissolve the yeast in 2 tablespoons of warm water and stir into the flour.
Add the egg and soft brown sugar and knead to a soft, smooth dough, about 10 minutes or less.
Place in a bowl, cover and leave to rise for an hour (at least)
To make the syrup
Bring the treacle, cane sugar and cinnamon to a boil while stirring then simmer for 10 minutes.
Cut the butter into small pieces and stir into the treacle. Once thickened, take off the heat.
Continue stirring while the treacle cools and thickens into a paste.
To bake waffles
Heat up your waffle iron.
When the dough is risen, divide it into about 10 pieces of roughly equal size.
Then roll them between the palms of your hands into slightly flattened balls.
Place them one/two at a time into the iron and let cook (a few minutes).
Once ready, remove them from the iron and let them cool slightly, then cut open quickly, spread syrup and assemble together. If they are allowed to cool down proper, they will crumble under your knife!
Enjoy the dutch way – with some freshly brewed coffee. Make a cup of coffee and set a waffle above the top to soften the treacle filling (assuming that the waffle is at least larger than the diameter of your cup or mug . Then eat. Delicious.