While everyone was obsessing over the royal baby girl, I was sweating away in the kitchen making these delicious stroopwafels! Stroopwafels seem to be gaining in popularity all over the world right now. The past couple of years I’ve seen them in every country I’ve visited so I guess it’s now on of the Netherlands’s biggest export products. Not a bad thing to be exported at all! But they are a bit more expensive abroad so you might want to consider making them yourself, if the superior flavor isn’t enough reason 😉
Stroopwafels were invented in the 19th century, in the town of Gouda (yes, the same place where the best Dutch cheese is made!). Originally, they were meant as poor people’s cookies. Bakers would make them out of leftover cookie crumbs and dough, which made them quite cheap. Nowadays you can buy humongous wafels at the market, the ones I made are a respectable 9cm in diameter which is quite big enough for me!
Adapted from De Banketbakker
Tools: Waffle iron
25 grams fresh yeast
1 tablespoon lukewarm milk
125 grams softened unsalted butter
75 grams caster sugar
1 egg, beaten
250 grams plain flour
100 grams dark (Dutch) syrup (keukenstroop)
63 grams dark brown sugar
50 grams unsalted butter
1/4 teaspoon ground cinnamon
1. Dissolve the yeast in the milk. Add the butter, sugar and egg to the bowl and mix until combined. Don’t worry if it looks somewhat shifted, the flour will resolve that. Add the flour and knead to a smooth dough. Shape into a ball and place in a bowl. Cover with clingfilm or a kitchen cloth and leave to proof in a warm spot for about 60 minutes.
2. Divide the dough into 30 gram pieces and shape each piece into a ball. Leave to proof for 15 minutes.
3. In the meanwhile, make the filling. Heat the syrup, then stir in the sugar, butter and cinnamon. Leave to cool to lukewarm.
4.Pre-heat the waffle iron. Place one ball at the time in the middle of waffle iron and close it, but not too firmly. You should have a waffle about 9 cm in diameter. Bake until golden brown, then remove from iron and immediately cut the waffle in half (baking time all depends on your iron and the setting, so keep an eye on it). This is a delicate process, so don’t hurry it. The waffle has to be hot or it will be too brittle to cut (protect your hands!). Spread about a tablespoon of syrup onto one half and place the other half on top. Push them together. Optionally, you can cut away the rugged edges with a roud 9cm cookie cutter. Reheat the syrup if needed.