World Recipe: Stroopwafels

14 Dic World Recipe: Stroopwafels

Crispy on the outside and soft on the inside, stroopwafels are a Dutch delight made of two thin waffles joined by a layer of aromatic caramel. They originated in the city of Gouda, and although they were traditionally about 10 centimeters wide, today they’re enjoyed in all sizes. Perfect with coffee or tea, they’re often placed on top of a cup so the heat gently softens the caramel filling.

Ingredients

For the dough

• 500 g flour
• 2 tablespoons dry yeast
• 1 tablespoon ground cinnamon
• 150 g sugar
• 125 g unsalted butter
• 100 ml warm water
• 2 large eggs
• A pinch of salt

For the caramel

• 150 g brown sugar
• 125 g unsalted butter
• 1 tablespoon ground cinnamon
• 5 tablespoons pancake syrup
• 1 tablespoon vanilla extract

Preparation

• In a large bowl, mix the flour, yeast, cinnamon, and sugar. Add the butter in cubes and rub it in with your fingers until you get a crumbly texture. Gradually add the water, then the eggs one by one. Add the salt and knead for 1–2 minutes until smooth. Wrap the dough in plastic and let it rest for 30 minutes.
• Meanwhile, prepare the caramel: melt the butter with the sugar over low heat, then add the cinnamon and syrup, stirring until it starts to bubble. Mix in the vanilla and combine well.
• Divide the dough into 20 portions and form small balls. Cook each one in a waffle maker for about 40 seconds. While still warm, cut the waffle in half, spread the caramel filling inside, and press gently. Let cool on a rack and enjoy their irresistible aroma.