The Netherlands - Stroopwafel
Whenever I can get my hands on Stroopwafels, I do. They’re my favourite treat to go alongside an afternoon coffee. I love the way they get all gooey and soft when they side atop your mug for a few minutes. Although I adore them so, I’ve never had a fresh Stroopwafel. So, until I can plan a trip to The Netherlands to fetch one, homemade will have to be the next best thing.
And they were! Surprisingly easy to make, all you need is a waffle maker. The texture of the caramel is just perfect. Set enough to hold its shape but still has that iconic stringy pull when you break your waffle apart.
Ingredients
280g plain flour
125g sugar
2 tsp yeast
1/2 tsp cinnamon
Pinch salt
115g unsalted butter
60ml milk
1 medium egg
Filling
1 tbsp water
100g dark soft brown sugar
60g unsalted butter
30g golden syrup
3/4 tsp cinnamon
Pinch of salt
Method
Place the flour, sugar, yeast & cinnamon into a large bowl & mix to combine. Add in the salt & mix again. Melt the butter together with the milk until warm (not too hot or it will kill the yeast.) Pour into the flour mix. Add in the egg & mix for a few minutes to combine to a dough. Cover & leave to rest for 1 hour.
When ready to cook, grease your waffle iron with a little butter. Weigh your stroopwafel dough into 80g flattened balls. Place into the pre-heated waffle iron & cook per manufacturers instructions (mine took around 5 minutes.) The waffles should be golden brown & the waffle iron no longer steaming.
While still warm, cut using a large circle cutter to trim off the edge. Carefully slice the waffle in half so you're left with a pair of thin waffles. Continue with the rest of the dough.
Filling: place all the ingredients in a saucepan over medium heat. Once everything starts to melt, stir occasionally. Bring to 115C degrees on a digital thermometer. Pour into a bowl & leave aside for 10 minutes to cool slightly. Spoon a heaped tsp of caramel onto one of the cut waffles & sandwich with the other half. Store at room temp in an airtight container