Dutch Stroopwafel

Ingredients

• 15 mlmilk, lukewarm; for activating yeast
• 10 ginstant yeast, for waffle dough
• 250 gall-purpose flour, for waffle dough
• 120 gunsalted butter, softened; for waffle dough
• 80 gsugar, for waffle dough
• 1egg, for waffle dough
• salt, a pinch; for waffle dough
• 200 gdutch stroop, treacle-style Dutch syrup; for stroop filling
• 120 gbrown sugar, for stroop filling
• 80 gunsalted butter, for stroop filling
• 1 tspcinnamon, for stroop filling

Method

1. 1

   Combine the milk and yeast and leave for a moment until the yeast dissolves.

2. 2

   In a bowl, combine the flour, softened butter, sugar, egg and salt. Pour in the yeast mixture and knead until smooth. Cover and leave to rise for 1 hour.

3. 3

   Make the stroop filling: combine the Dutch stroop, brown sugar, butter and cinnamon in a saucepan. Stir over heat until the butter is melted and sugar dissolved. Simmer briefly. The filling will thicken further as it cools.

4. 4

   Divide the dough into 14 balls of about 35g each.

5. 5

   Heat a stroopwafel iron to its highest setting. Place a ball of dough in the iron, close and bake for 1–2 minutes until golden brown.

6. 6

   Working quickly while hot, remove the waffle and use a round cutter to trim it to an 8–9cm circle. Immediately slice horizontally through the middle with a sharp knife.

7. 7

   Spread the hot stroop filling onto one half, sandwich with the other half, press gently and place on a wire rack to cool. Repeat for all balls.