NetherlandsDessert
Dutch stroopwafel
Stroopwafels are thin, crisp waffle cookies with a gooey caramel-cinnamon filling. Making them involves a yeast dough pressed in a special iron, then quickly sliced and filled while still hot. The stroop, a rich syrup of butter, brown sugar, and cinnamon, thickens as it cools, so it's best to make it first. You'll need a stroopwafel iron and to work fast once the waffles come off the heat.
Method
8 steps · 45 min total
- 01
Activate the Yeast
In a bowl, combine the milk and instant yeast. Let it sit for a moment until the yeast dissolves and starts to look foamy. - 02
Make and Rise Dough
In a separate bowl, combine the all-purpose flour, softened unsalted butter, sugar, egg, and a pinch of salt. Pour in the activated yeast mixture and knead until you have a smooth, elastic dough.
Cover the bowl and let the dough rise in a warm spot for one hour, or until it has doubled in size.
