Description
Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.
Ingredients
- 4 cups all-purpose flour
- 1 ⅛ cups butter, melted
- ¾ cup white sugar
- 2 (.25 ounce) envelopes active dry yeast
- ¼ cup warm milk
- 1 egg
- 1 ½ cups molasses
- 1 ⅓ cups packed brown sugar
- ⅓ cup butter
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl
- mix together the flour
- melted butter
- sugar
- yeast
- milk and egg. When the dough becomes to stiff to stir
- turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
- To make the filling
- heat the molasses
- brown sugar
- remaining butter and cinnamon in a saucepan over medium heat. Stir to blend
- and set aside.
- Preheat a pizzelle iron. Knead the dough briefly
- and divide the dough into 2 inch balls
- or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron
- and cook until the iron stops releasing steam
- or until the waffles are golden brown.
- Carefully remove with a knife or spatula
- and split in half horizontally (like pocket bread) while they are still warm. Don’t wait too long
- otherwise they will break. Spread filling on the insides
- and put the halves back together.
Servings: 12