Stroopwafels

Instructions

1. In a pot, combine the rice syrup, light brown sugar, and salt, and simmer over low heat for 10 minutes, then add the butter and keep stirring as the syrup and butter come together and thicken.
2. Once it thickens slightly and just barely runs, take it off the heat.
3. Dissolve the instant yeast well in the lukewarm water.
4. Add the light brown sugar and salt to the butter softened at room temperature and whip until the sugar dissolves.
5. Add the egg to step 4 and mix well, then add the yeast water from step 3 and stir evenly.
6. Sift in the all-purpose flour and cinnamon, knead until evenly combined, then let the dough mature in the refrigerator for about 1 hour.
7. Pull off 30g pieces of the matured dough, shape into balls, and bake in a preheated waffle maker for about 3 minutes until golden.
8. While the waffle is still hot, slice it thinly in half along the edge, spread the syrup on one half, and cover with the other.

Tips

• The stroopwafel originated in the Gouda region of the Netherlands in the 18th–19th century — two thin, crisp waffles sandwiched around a syrup filling.
• The waffle firms up as it cools and becomes hard to split, so slice it open while it’s still hot.
• If the syrup has set, warm it slightly before spreading.
• Resting it on top of a warm cup of tea or coffee lets the steam soften the syrup a little for an even better bite.

Stroopwafels
Equipment: waffle maker, mixing bowl, pot, whisk
Ingredients (16 pieces)

- all-purpose flour 200g
- water 35ml, lukewarm
- instant yeast 5g
- unsalted butter 120g, at room temperature
- light brown sugar 75g
- salt 2g
- egg 1
- ground cinnamon 1 tsp
- rice syrup 200g
- light brown sugar 125g
- salt 2g
- unsalted butter 100g

Instructions
1. In a pot, combine the rice syrup, light brown sugar, and salt, and simmer over low heat for 10 minutes, then add the butter and keep stirring as the syrup and butter come together and thicken.
2. Once it thickens slightly and just barely runs, take it off the heat.
3. Dissolve the instant yeast well in the lukewarm water.
4. Add the light brown sugar and salt to the butter softened at room temperature and whip until the sugar dissolves.
5. Add the egg to step 4 and mix well, then add the yeast water from step 3 and stir evenly.
6. Sift in the all-purpose flour and cinnamon, knead until evenly combined, then let the dough mature in the refrigerator for about 1 hour.
7. Pull off 30g pieces of the matured dough, shape into balls, and bake in a preheated waffle maker for about 3 minutes until golden.
8. While the waffle is still hot, slice it thinly in half along the edge, spread the syrup on one half, and cover with the other.

https://hong-recipe.pages.dev/en/recipes/stroopwafel/