Dutch Stroopwafel

Ingredients

• 15 mlMilk
• 10 gYeast
• 250 gWheat flour
• 200 gButter
• 80 gSugar
• 1 pcsEgg
• 0.3 gSalt
• 200 gSyrup
• 120 gBrown sugar
• 1 tspCinnamon

Instructions

1. 1

   Activate yeast

   • Mix milk (lukewarm, about 30–35 °C) with the instant yeast in a small bowl and let stand briefly until the yeast dissolves (1–2 minutes).
2. 2

   Make dough and proof

   • Combine flour, softened butter (for the dough), sugar, egg and salt in a large bowl.
   • Add the yeast mixture and knead into a smooth dough (about 5–8 minutes by hand or 4–5 minutes with a mixer).
   • Cover the bowl and let the dough rise in a warm place for about 60 minutes, until visibly increased in volume.
3. 3

   Prepare stroop filling

   • Put all filling ingredients into a small saucepan.
   • Heat over medium heat until the butter melts and the brown sugar dissolves. Let simmer briefly, then remove from heat; the stroop thickens as it cools.
   • Keep warm (not too hot) so filling is spreadable but not too runny.
4. 4

   Bake waffles

   • Divide risen dough into portions of about 35 g and shape into balls (about 14 balls).
   • Preheat the stroopwafel iron on highest setting.
   • Place a dough ball in the iron, close gently (do not flatten too much) and bake 1–2 minutes until golden brown.
   • Quickly cut a round disk (Ø 8–9 cm) from the hot waffle with a cutter.
5. 5

   Split and fill

   • Place the hot cut waffle on a board and carefully slice horizontally with a sharp knife (use an oven mitt; waffle is very hot).
   • Spread hot stroop on the lower half and place the upper half on top, pressing gently.
   • Let cool on a wire rack. Repeat for all waffles.