Stroopwafels

Stroopwafels, prepared with package active dry yeast, warm water, all-purpose flour.

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Method

9 clear steps

1
Preheat a Pizzelle iron.
2
Dissolve the yeast in the warm water.
3
Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture.
4
Mix well and set aside to rise for 30–60 minutes.
5
Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds.
6
In a saucepan, cook the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234–240°F or 112–115°C).
7
Stir in ground hazelnuts at this point, if using.
8
Cut each waffle into two thin layers and sandwich them with some filling.
9
Repeat this process until all the filling and waffles are used.

Netherlands

Stroopwafels, prepared with package active dry yeast, warm water, all-purpose flour.

Loading kitchen…

9 clear steps

1
Preheat a Pizzelle iron.
2
Dissolve the yeast in the warm water.
3
Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture.
4
Mix well and set aside to rise for 30–60 minutes.
5
Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds.
6
In a saucepan, cook the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234–240°F or 112–115°C).
7
Stir in ground hazelnuts at this point, if using.
8
Cut each waffle into two thin layers and sandwich them with some filling.
9
Repeat this process until all the filling and waffles are used.