The Daring Bakers’ March 2016 Challenge: Stroopwafel

Stroopwafels | BakeNQuilt.com

This month, Julianna from the Daring Kitchen group challenged us to make Stroopwafel – a thin waffle sandwich cookie from the Netherlands.

To make Stroopwafel, a yeasted dough is pressed flat and cooked in a special decorative press, similar to a Pizelle press.  While still hot, the cookies are cut into a circle with a biscuit cutter (saving the scraps for snacking) and split in half.  Without first cutting the edges, they would be very difficult to split but with the cut edges, the hot waffles are pretty easy to cut.  The luscious filling (the stroop) is spooned in and spread thinly on one half and the waffle is put back together to form the Stroopwafel.  The Stroopwafel are delicious at room temperature, but Stroopwafel are often put on top of a hot cup of coffee or tea and the steam from the drink warms the cookie and softens the filling.

These cookies turned out much differently than I had expected.  I thought that they would be crispy, but I believe that the yeast and the filling make them a softer cookie.  They were pretty addictive and I ate more than my fair share!  I’m happy that I had a friend with a Pizelle press so that I could try out this interesting recipe.

Stroopwafel | BakeNQuilt.com

The Daring Bakers' March 2016 Challenge: Stroopwafel
Author: 
Recipe type: Dessert
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Thin waffle sandwich cookie filled with cinnamon butterscotch.
Ingredients
  • For the Wafels:
  • ½ cup / 120ml warm water (105-110°F / 40-43°C)
  • ¼ ounce / 7g / 1 envelope active dry yeast (regular, not quick rise)
  • ½ cup / 100g granulated sugar
  • ¼ teaspoon salt
  • 1 cup / 2 sticks / 8 ounces / 225g unsalted butter, melted
  • 2 large eggs
  • 4 cups / 500g all-purpose flour
  • 1 teaspoon ground cinnamon
  • oil spray for the cookie press
  • For the Stroop Filling:
  • 1½ cups / 300g brown sugar, packed
  • 1 cup / 2 sticks / 8 ounces / 225g unsalted butter
  • ⅓ cup / 80ml dark corn syrup (see note below)
  • 1½ teaspoon ground cinnamon
Instructions
  1. In a stand mixer bowl combine water, yeast, a pinch of sugar from the ½ cup and salt. When the yeast is foamy (about 3 minutes) add the remaining sugar and butter, blend together. Add the eggs and mix. Add the flour and cinnamon. Mix one minute beyond just combined. Allow the dough to rest, covered or wrapped in film, while you make the stroop.
  2. In a heavy bottom pan combine the brown sugar, butter and corn syrup. Over medium high heat, bring mixture to a boil, not stirring. Attach candy thermometer. Brush the sugar down from the sides of the pan with a wet pastry brush. Bring to 234-240°F / 112-115°C / soft ball stage. If you don’t have a candy thermometer, you can test it - at this point the syrup dropped in to cold water can be formed in to a soft and flexible ball. Remove from heat, add cinnamon. Stir until smooth.
  3. Preheat waffle iron.
  4. Lay out a cutting board, round or decorative cookie cutter, knife, and offset spatula.
  5. In quick order spray the cookie press, put in a ball of dough into each side of the cookie press. Close quickly using pressure to flatten the dough. Timing varies for each iron, roughly 1-3 minutes, allow your cookies to cook. Look for the steam coming from your press to diminish noticeably. You are looking for a dark golden brown. If they are undercooked they will not be crispy when cool. If they are overcooked you cannot split the cookie to fill it.
  6. As soon as the cookie is cooked (it may be puffed, if you’re lucky) cut with the round cutter. This gives you a clean edge to halve the cookie.
  7. Cut it through the middle to make two disks. It will be hot, use a clean tea towel to handle the cookie if necessary.
  8. Spread 1-2 tablespoons stroop onto one half of the cookie, then top with the other half. Allow to cool.
  9. If you move quickly, you can refill the cookie press after you’ve cut and split the cookie. Those cookies can cook while you are filling the ones you just removed from the iron.
  10. Store at room temperature for up to a week.
Notes
The role of corn syrup in cooked sugar recipes is to reduce the risk of crystallization, but dark corn syrup is a North American product that can be hard to find elsewhere. In that case, here are some possible substitutions for ⅓ cup / 80ml dark corn syrup:
1/4 cup / 60ml light corn syrup plus 4 teaspoons/ 20ml molasses
OR
1/3 cup / 80ml molasses
OR
2/5 cup / 80g packed brown sugar mixed with 4 teaspoons / 20ml hot water

 

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