by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand250g plain flour, sifted Ask a question about this ingredient
100g soft brown sugar Ask a question about this ingredient
200g softened unsalted butter Ask a question about this ingredient
10 g fresh yeast Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
Pinch of salt Ask a question about this ingredient
Treacle syrup (recipe below) Ask a question about this ingredient
Other filling suggestions - toffee syrup, nutella, dulce de leche, caramelised white chocolate spread, almond spread Ask a question about this ingredient
To make the waffel dough: Put the sifted flour into a bowl. Slice the butter into the flour using 2 table knives until the mixture resembles large clumps. Dissolve the yeast in 2 tablespoons of warm water and stir into the flour. Add the egg and soft brown sugar and knead on a lightly floured surface to a soft, smooth dough, about 10 minutes or less. Add more flour by the teaspoonful till the dough comes together and looses its stickiness. Place in a bowl, cover and leave to rise for an hour (at least). {My dough rose marginally both times I made this recipe. It didn’t appear to suffer though and it tasted excellent so no yeasty, horrible taste’}
Ask a question about this stepTo bake waffles: heat up your waffle iron once the dough is risen. Divide it into about 15 pieces of roughly equal size. Roll each piece to form slightly flattened balls. {With my peculiarly shaped waffle maker, I made 5 at a time.}
Ask a question about this stepPlace on the waffle iron and close them, to flatten out a bit. In my case, this didn’t result in them completely filling out the iron, so I used a spoon to help spread them out so they could take on the heart shapes of the mould.
Ask a question about this stepSit back relax...eat some...then get into the kitchen and make some more.
Ask a question about this step600g light treacle (Golden syrup) Ask a question about this ingredient
300g cane sugar or light brown sugar Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
100g cold butter, diced Ask a question about this ingredient
To make the syrup (best made once the dough is ‘risen’ and ready to be baked): bring the treacle, cane sugar and cinnamon to a boil while stirring then simmer for 10 minutes. Stir the cubes of butter into the treacle. Once thickened, take off the heat. Continue stirring while the treacle cools and thickens into a paste.
Ask a question about this stepMy next door neighbor is Dutch and brings me bags of Stroopwaffles whenever he goes home to visit, and his parents have also been trained to bring a bag or two for the American neighbor when they visit. I have to ration them to last in between visits! I'll try this and see how it compares. Maybe it will be just the thing to carry me over in between courier packages from Holland!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Oh how lucky you are - I used to be able to say that ...only 3 months ago 'my next-door beighbour is Dutch'. Sigh. No more.
And fantastic that neighbour and family are well coached on how to keep good American neighbours!
These are more crumbly thank chewy but I enjoyed them. Thanks