Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup warm milk
- 1/2 tsp active dry yeast
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup caramel syrup (store-bought or homemade)
Special equipment needed:
- Stroopwafel iron or pizzelle maker
- Rolling pin
- Pastry cutter or cookie cutter
- Parchment paper
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Beat in the egg and yeast mixture until well combined.
4. In a separate bowl, whisk together the flour, cinnamon, and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
6. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
7. Divide the dough into small balls, about 1-2 tablespoons each.
8. Preheat the stroopwafel iron or pizzelle maker.
9. Roll out each ball of dough into a thin circle, about 1/8 inch thick.
10. Cut out the circles using a pastry cutter or cookie cutter.
11. Place one circle on the stroopwafel iron or pizzelle maker and cook for 30-45 seconds until lightly golden.
12. Remove the circle from the iron and immediately cut it in half horizontally.
13. Spread a generous amount of caramel syrup on one half of the circle and top with the other half.
14. Press down gently to seal the edges.
15. Repeat with the remaining dough circles and caramel syrup.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 minutes per stroopwafel
5. Temperature:
Stroopwafel iron or pizzelle maker should be preheated to medium-high heat.
Serving size:
Makes about 20-25 stroopwafels.
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 4g
Cholesterol: 30mg
Sodium: 50mg
Total carbohydrates: 21g
Dietary fiber: 0g
Sugars: 11g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- Maple syrup or honey can be used instead of caramel syrup for a different flavor.
Variations:
- Add chopped nuts or dried fruit to the dough for extra texture and flavor.
- Dip the stroopwafels in melted chocolate for a decadent treat.
- Use different flavored syrups, such as chocolate or fruit, for a unique twist.
Tips and tricks:
- Make sure the dough is rolled out thin enough to fit in the stroopwafel iron or pizzelle maker.
- Use a pastry cutter or cookie cutter to make sure the circles are uniform in size.
- Be careful not to overcook the stroopwafels, as they can become too crispy and hard to sandwich together.
Storage instructions:
Store the stroopwafels in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, place the stroopwafels in a preheated oven at 350°F for 5-10 minutes until warm and crispy.
Presentation ideas:
Serve the stroopwafels on a platter with a drizzle of caramel syrup and a dusting of powdered sugar.
Garnishes:
Garnish with chopped nuts, fresh fruit, or whipped cream for a festive touch.
Pairings:
Pair with a cup of coffee or tea for a classic Dutch treat.
Suggested side dishes:
Stroopwafels can be enjoyed on their own as a sweet snack or dessert.
Troubleshooting advice:
- If the dough is too sticky, add more flour until it is easy to handle.
- If the stroopwafels are too hard, reduce the cooking time on the iron or pizzelle maker.
Food safety advice:
Make sure to use pasteurized eggs and store the stroopwafels in a clean, dry container to prevent contamination.
Food history:
Stroopwafels originated in the Netherlands in the late 18th century and have since become a beloved Dutch treat.
Flavor profiles:
Stroopwafels are sweet and buttery with a hint of cinnamon and caramel.
Serving suggestions:
Serve stroopwafels as a dessert or snack with a cup of coffee or tea.
Related Categories
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Region: Dutch
Taste: Sweet, Caramelized, Rich, Spiced