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Pile de stroopwafels faites maison, gaufrettes hollandaises fines et quadrillées, une cassée en deux laissant couler le sirop caramel, une autre posée sur une tasse de café fumante, bâton de cannelle et carreaux bleus de Delft
Team Curcuma

Stroopwafels (Dutch caramel waffle cookies)

The famous Dutch waffle cookies: two thin, crisp discs of yeasted dough baked in a fine-patterned iron, sandwiched with a caramel syrup made from butter, brown sugar and cinnamon.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising 45 minutes
Total Time 1 hour 45 minutes
Servings : 12 stroopwafels
Course : Dessert
Cuisine : Dutch
Calories : 290
Ingredients Préparation Notes

Ingredients
  

  • 250 g all-purpose flour
  • 5 g active dry yeast (or 15 g fresh yeast)
  • 50 ml milk lukewarm
  • 125 g butter melted and cooled to lukewarm
  • 75 g sugar
  • 1 egg
  • 1 pinch salt
  • 1/2 tsp ground cinnamon
  • 150 g golden syrup (or Dutch stroop or dark sugar syrup)
  • 100 g light brown sugar
  • 75 g butter for the syrup
  • 1 tsp ground cinnamon for the syrup

Préparation
 

  1. Dissolve the yeast in the lukewarm milk and let stand 5 minutes.
  2. In a bowl, mix the flour, sugar, salt and 1/2 tsp cinnamon. Add the egg, the yeast milk and the lukewarm melted butter, then knead 5 minutes into a soft, smooth dough.
  3. Cover and let rise 45 minutes in a warm place. Divide the dough into 12 balls of about 45 g.
  4. Make the syrup: melt the golden syrup, brown sugar, butter and cinnamon in a saucepan, simmer 2 minutes while stirring, then keep warm.
  5. Heat the thin waffle iron. Place a ball in the center, close and bake 45 seconds to 1 minute, until golden.
  6. Immediately cut a neat round with a 9 to 10 cm cookie cutter, then split the waffle in half horizontally with a thin knife while it is still piping hot.
  7. Spread a tablespoon of warm syrup on one disc, close with the other and press lightly. Let cool flat on a rack.

Notes

Makes 12 stroopwafels of 9 to 10 cm. Split the waffles while they are piping hot: as they cool they harden and break. The syrup must be warm to spread well. Stroopwafels keep 2 weeks in an airtight tin.