Stroopwafels with Treacle
Description
A treacle filling is sandwiched between two thin, crispy waffles in this authentic recipe for Dutch stroopwafel, a rich caramel cookie.
Ingredients
•
4 cups all-purpose flour
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1 cup butter, melted
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3/4 cup white sugar
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1/4 cup lukewarm milk
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1 egg
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2 (1/4 ounce) packages active dry yeast
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1 cup molasses or black treacle
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1 1/3 cups soft brown sugar
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1/4 cup butter
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1 teaspoon ground cinnamon
Directions
1
Combine flour, 1 cup melted butter, white sugar, milk, egg, and yeast in a large bowl. Knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rise, about 45 minutes.
2
Heat treacle, brown sugar, 1/4 cup butter, and cinnamon in a small saucepan over medium heat until melted together, 3 to 5 minutes. Mix well until filling is smooth.
3
Preheat a shallow waffle iron according to manufacturer's instructions.
4
Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron.
5
Bake 1 ball of dough the preheated iron until golden brown and iron stops steaming, 30 seconds to 1 minute. Remove with a cake spatula. Press down with a round cutter to trim edges for a perfect circle. Carefully slice horizontally into 2 rounds while still hot. Spread 1 to 2 tablespoons of the filling on each round and sandwich together. Repeat with remaining dough.