Stroopwafel (Syrup Waffle)
Stroopwafel (Syrup Waffle)
Submitted By: RecipeRodeo.com
Recipe Type: dessert
Ingredients
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- ½ pound unsalted butter
- ⅓ cup sugar
- Pinch of salt
- 1 rounded tablespoon ground cinnamon (Generous)
- 3 cups flour
- 1 large egg
- syrup:
- 1 tablespoon ground cinnamon
- 1 cup Karo light syrup
- ⅞ cup light brown sugar
- ¼ cup butter
Instructions
- 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 raising much; don't worry.
- Meanwhile, make the syrup (stroop).
- 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.
- To make waffles: Heat waffle 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 waffle 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.