Delight in these classic Dutch stroopwafels, featuring a sweet syrup filling nestled between two thin, crisp waffles.
Ingredients
1 packet yeast
1 cup warm water
4 cups flour
1 cup butter
1 cup sugar
2 large eggs
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup dark corn syrup
Method
Start by activating the yeast in a bowl with warm water and let it froth for a few minutes.
In a large bowl, mix together flour and a cup of softened butter. Then incorporate sugar, eggs, and the yeast mixture, stirring until the dough is smooth. Cover the bowl and let it rise for 30 to 60 minutes.
After the dough has doubled in size, divide it into small portions and roll them into balls.
Heat up a pizzelle maker and cook the dough balls until they achieve a golden brown color.
For the filling, combine brown sugar, a cup of butter, cinnamon, and dark corn syrup in a saucepan. Heat until the mixture reaches a soft ball stage, between 234-240°F (112-115°C).
Once baked, split each waffle in half and spread the warm syrup filling generously on the cut sides before pressing them back together.
