Introduction: Dutch Stroopwafels
My Dad is a baker from Holland, so I grew up with stuff like Stroopwafels and Bolussen and Krakelingen, basically all the good food from the Netherlands.
so here I have a recipe for Stroopwafels (literally Syrup Waffles) I hope you enjoy it!
Step 1: Supplies
tools that you need:
a medium sized bowl
a small saucepan
a knife (I prefer steak knives over paring knives)
a waffle cone iron
5 1/2 - 6 cups All Purpose Flour
1 1/2 cups Granulated Sugar
1 tsp Cinnamon
1 tsp Salt
1 cup Vegan Margarine (I used this to make them dairy free, if you use butter they will taste better)
1/4 cup Rice Milk
2 cups Cane Sugar Syrup (you can also just use corn syrup but it doesn't taste the same)
1 Tbsp Vegan Margarine
1 shot of Kraken or any spiced rum
Step 2: Make Your Dough
Start by cracking your eggs into the bowl, add the sugar and whisk it together,
add the margarine and mix until there are no lumps left (it shouldn't take too long),
add the cinnamon, salt, and rice milk, mix that completely in,
then add the flour and fold it in with your spatula,
then refrigerate that while you make the syrup.
Step 3: The Syrup
start by putting your pan over medium heat,
melt the margarine, then add the sugar syrup,
boil, stirring occasionally until it gets to 235* Fahrenheit
take it off the heat and release the Kraken (stand back, the alcohol will evaporate, do NOT breathe this in, I totally got buzzed doing that once (not a good idea when working with boiling sugar))
put it back on the heat and bring it back up to 235* Fahrenheit,
take it off the heat and set aside to cool
Step 4: Finally, the Assembly!
heat up your iron, it shouldn't take too long.
take a ball of dough, I did about 1 tablespoon per Stroopwafel,
place it on the hot iron and press it closed, bake for 20-30 seconds,
take it off the iron with a knife or fork and slice it open (this will be the hardest part, it's okay if you get it wrong there are always some bad ones),
pour in about 2 teaspoons of syrup and put the top back on and then you are done!
Step 5: Eat Them All!
Congratulations! you made Stroopwafels!
They are best stored in a closed container, and they should last for 1 1/2-2 weeks, (unless they all get eaten)
Runner Up in the
Kitchen Skills Challenge