Stroopwafel
It's been almost a year since I started writing this recipe. It has since stood as a working version in the absence of “adequate” photographs. As I would not have to write it by hand when someone asks for the same, it is finally finished here.
Preparation steps
- Caramel
- Caramel is enriched with cinnamon, and I have made it in two ways so far. The first variant is to caramelize the sugar and add butter and sweet sour cream, caramel the sugar and dissolve it again only by adding sweet sour cream and mixing. The second variant is much simpler. Put everything in a bowl and heat to boiling, then reduce and let it simmer for a while. When cooled, a caramel syrup of rare honey is obtained. For filling, it should be cooled to room temperature, so it should be prepared first.
- Dough
- I have made this recipe several times and mixed the ingredients for the dough in different ways. You can first beat eggs with sugar in softened butter, then add flour mixed with cinnamon and yeast, mix and add water as needed. This time I did it differently. She added flour, eggs, butter, sugar, cinnamon, salt and yeast softened in a little water to the bowl. I kneaded everything by hand into a smooth dough. I did not notice a difference in the quality of the same.
- Wrap the kneaded dough in foil and leave it in the fridge for half an hour to an hour. This time I left half of the dough in the fridge for 24 hours. There was no difference in further preparation.
- From the cooled dough, make balls about 30 grams in size and bake them in a waffle maker for a minute or two, until they get a nice color.
- As soon as they are taken out, so hot, quickly until they harden, cut them lengthwise with a knife, preferably small with teeth.
- Put a spoonful of caramel in half and fold in the other half. Assembled in this way, they can be properly shaped with a mold of the appropriate size, but then you are left with an excess that you will throw away or use in something else. We didn't mind this "rustic"
- Very quickly the waffles will harden and become hard and crunchy.
Serving
Stroopwafel is a Dutch traditional sweet, but it seems to be appropriated by the Belgians as well. Those who have been there say that the streets smell of cinnamon from this delicacy. I tried some industrial ones for the first time, when the Belgian retail chain brought this product to our shelves. Little to say I was thrilled. I set out in search of a recipe that is full of the internet (I tried a few, this one was my best). The biggest problem was in what to bake such a thin waffle. The original baker is impressive. My fellow citizen SnežanaBG, on her recipe for PICELE, published a picture with a device in which I saw a solution. I see now that in October last year I asked her for the source :-). I remember that I found the device in one place in the city and that it was Saturday when I went to get it, now or never ...
