A stroopwafel Recipe

S
troopwafel (Syrup waffle)

The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle with syrup. The Stroopwafel was born. In fact the Stroopwafel was a rest product. And therefor a popular pastry among the poor.During 1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its own recipe.Syrup waffle recipes are generally guarded secrets that are passed down from parent to child, generation after generation. Good recipes are very difficult to find and even if a good recipe is found, then there is a tremendous amount of specialized equipment needed to bake a proper Stroop Wafel.
This is the best recipe I have found :-)

Ingredients

* 1 teaspoon instant yeast
* 1 teaspoon sugar
* 1/2 pound unsalted butter
* 1/3 cup sugar
* Pinch of salt
* 1 rounded tablespoon ground cinnamon (...don't even be tempted to use less)
* 3 cups flour (...more or less, depending on other moisture in the mix)
* 1-2 eggs (...how small are they? ...how much richer do you want the wafels to taste?)
Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly.
Beat butter until light, adding sugar, salt and cinnamon.
Mix in the yeast mixture, flour and egg(s) and knead or beat well.
Set in a warm place for about an hour. It will not look like it's rising much; don't worry.

Meanwhile, make the syrup (stroop).

syrup

* 1 tablespoon ground cinnamon
* 1 cup Karo light syrup
* 7/8 cup light brown sugar
* 1/4 cup butter
Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes).
Remove from heat and beat in butter.
Should thicken as it cools, but still be slightly warm and thin enough to spread easily.
If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.



Method

Heat wafel iron and oil lightly only once.
Using scoop to measure, place dough in center of heated wafel iron and bake for one minute (no longer, or you'll risk burning them).
When done, remove from iron, place flat on counter and immediately slice wafel horizontally into two thin wafers, using the sharp fillet knife.
Spread syrup on one cut surface, reassemble pressing gently but firmly, and trim to a uniform shape with the 3" cookie cutter.
Cool, at least slightly, flat on a rack before eating.


http://www.thehollandring.com/food/food-stroopwafel.htm