Dutch Stroopwafels

 

Dutch Stroopwafels

Ingredients:

for the waffles:

1/2 c warm water

1 package yeast

1/4 c white sugar

dash of salt

2 sticks of butter, softened

1/4 c white corn syrup

1 egg + 1 egg white

1/2 tsp cinnamon

4 cups flour

for the syrup:

2 sticks butter

1 lb brown sugar

1/2 bottle (16 oz) dark corn syrup

1/2 Tbsp cinnamon

Directions:

for the waffles:

1. Combine 1/2 c warm water, 1 package yeast, 1/4 c white sugar, a dash of salt and let stand.

2. In a mixer beat together 2 sticks of butter, 1/4 c white corn syrup, 1 1/2 eggs and 1/2 tsp cinnamon. Add 2 cups flour and mix. Switch to kneading attachment. Alternate between the remaining 2 cups of flour and the yeast mixture. 

3. Place the dough in a glass bowl and cover with a cloth. Allow to rise in a warm place for 1 hour.

for the syrup:

1. In a saucepan, heat 2 sticks butter, 1 lb brown sugar, 1/2 bottle of dark corn syrup and 1/2 Tbsp cinnamon. Boil for one minute. To keep the syrup warm while assembling waffels, place in a large mug on a candle warmer or in a fondue pot. 

to assemble:

1. Roll the dough into small balls, approximately 1 - 1 1/4 inch. Press the dough in a stroopwafel iron until golden brown. While the waffle is still warm, slice horizontally and fill with warm syrup. Place filled waffles on a baking sheet with parchment paper and put in a freezer to cool. Once cool, package stroopwafels in plastic bags, 5 or 6 to a bag. Store stroopwafels in the freezer. 

Note: This is a half recipe, it should make approximately 50-60 stroopwafels.