Recipe

Stroopwafel Syrup Waffle Dutch Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year ago I doubt that we can make these but it is a recipe from my heritage and I thought it would be nice to keep it... The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle wi... More Cook:1m Servings:0	Peetabear
	dutch snack old recipe

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momo_55gra

Ingredients

1 teaspoon instant yeast

1 teaspoon sugar

1/2 pound unsalted butter

1/3 cup sugar

Pinch of salt

1 rounded tablespoon ground cinnamon (...don't even be tempted to use less)

3 cups flour (...more or less, depending on other moisture in the mix)

1-2 eggs (...how small are they? ...how much richer do you want the wafels to taste?)

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syrup

1 tablespoon ground cinnamon

1 cup Karo light syrup

7/8 cup light brown sugar

1/4 cup butter

Directions

Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly.

Beat butter until light, adding sugar, salt and cinnamon.

Mix in the yeast mixture, flour and egg(s) and knead or beat well.

Set in a warm place for about an hour. It will not look like it's rising much; don't worry.

Meanwhile, make the syrup (stroop).

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syrup

Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes).

Remove from heat and beat in butter.

Should thicken as it cools, but still be slightly warm and thin enough to spread easily.

If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.

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to make

Heat wafel iron and oil lightly only once.

Using scoop to measure, place dough in center of heated wafel iron and bake for one minute (no longer, or you'll risk burning them).

When done, remove from iron, place flat on counter and immediately slice wafel horizontally into two thin wafers, using the sharp fillet knife.

Spread syrup on one cut surface, reassemble pressing gently but firmly, and trim to a uniform shape with the 3" cookie cutter.

Cool, at least slightly, flat on a rack before eating.

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Comments

momo_55grandma 8 months, 1 week ago said:
Wow love the waffel and the syrup high5 recipe

dawkinsfan 2 months, 3 weeks ago said:
I lived in Montana where we had a dutch bakery. This recipe isn't very good compared to those. My whole family was disappointed. I found better recipes on other sites.

peetabear 2 months, 1 week ago said:
Dawkinsfan.... I hope you will post the recipe...

griek 1 month, 3 weeks ago said:
I tried them out and it's not bad at all. The only thing I'm having trouble with is the crumbly/hardness of the waffle itself after it cools down. Are there any tips on how to get the waffle more chewy/bendable? I'm Dutch, and in Holland the stroopwafels are more chewy/moist than these.
I'm using a Palmer iron (thin waffles). Is this waffel maker maybe still too thick for stroopwafels?
Thanks!

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