https://www.baking-sense.com/2022/02/28/dutch-stroopwafel-recipe-with-video
| Ingredients—Filling · 7 oz Dutch stroop (or half light corn syrup and half molasses) · 4 oz brown sugar · 3 oz unsalted butter · 1 teaspoon grounded cinnamon · 1/8 teaspoon table salt Ingredients—Waffle · 2 oz whole milk · 2 1/4 teaspoons dry yeast · 2 large eggs · 6 oz unsalted butter melted · 5 oz granulated sugar · 1/2 teaspoon ground cinnamon · 1/4 teaspoon table salt · 15 oz all purpose flour |
| Instructions 1) Combine the stroop, brown sugar, butter, cinnamon and salt in a small saucepan. Cook over medium heat until the sugar and butter are melted and the mix just comes to a boil. Transfer the filling to a bowl to cool. 2) Combine the milk and yeast in a bowl, and mix until the yeast is dissolved. Add the eggs, melted butter an sugar. Then add the cinnamon and salt. Add the flour and mix until most of the flour is incorporated. Turn the dough out into a lightly floured surface and knead into a ball. The dough is quite soft. 3) Divide the dough into 18 pieces each piece should weigh about 50g. Roll each piece to a ball and line them up on a sheet pan. Cover the plastic wrap and set the dough aside for 1 hour. 4) Preheat the waffle iron. Take a ball of dough and flatten it out to a disk. Place on the waffle iron and close the iron. Bake until golden brown, about 2-3 minutes. Use a fork to life the waffle off the iron. Immediately use a knife with a thin sharp blade to split and open up the waffle generously spread the inside of the waffle with the stroop and sandwich the two halves together. Repeat with the rest of the dough (if you don’t have a waffle iron, use a griddle and a small plan to squash it down) |
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