Waffle Iron Stroopwafels {Caramel Waffles}
I made stroopwafels without a pizzelle! That’s a fancy iron made specifically for one use, aka this. That’s also a lot of money and space spent on an appliance that might only get a handful of uses. London Bakes did a far better job of justifying why its good to only have just a few kitchen gadgets when she made buckwheat waffles with roasted rhubarb (made your mouth water, didn’t it?).
The original name of these sticky Dutch crispy pancake sandwiches has wafel in it. Wa-fel. But let's just pretend it says 'waffle' okay? So if the name has a waffle in it, then why are all the recipes telling me I need a pizzelle to make the crispy wafers holding the caramel (they say its caramel but I’m convinced its toffee) in place?
That’s when I realized there was a waffle iron sitting on top of the dryer that would definitely benefit from having the dust blown from it. Sure, they look like waffle sandwiches. But the taste has chewy dutch goodness written all over it. At this point you still might not have a frickin clue what stroopwafels are…for that I am sorry.
These pleasingly large disks are usually found packaged in two beside the tills in coffee shops. My friend used to say that Starbucks stroopwafels smelt like wet dog, she still ate them though. Maybe she enjoyed wet dog. Luckily, these are NOTHING like wet dog. I should know, I made them at 1am with 2 sloppy sharp pei’s by my side, rooting me on like the supportive fluff balls they are.They're quite large in size because they're meant to sit on top of your cup of coffee and heat up, making them a right warm treat by the time you eat it.
That’s when I realized there was a waffle iron sitting on top of the dryer that would definitely benefit from having the dust blown from it. Sure, they look like waffle sandwiches. But the taste has chewy dutch goodness written all over it. At this point you still might not have a frickin clue what stroopwafels are…for that I am sorry.
These pleasingly large disks are usually found packaged in two beside the tills in coffee shops. My friend used to say that Starbucks stroopwafels smelt like wet dog, she still ate them though. Maybe she enjoyed wet dog. Luckily, these are NOTHING like wet dog. I should know, I made them at 1am with 2 sloppy sharp pei’s by my side, rooting me on like the supportive fluff balls they are.They're quite large in size because they're meant to sit on top of your cup of coffee and heat up, making them a right warm treat by the time you eat it.
And the waffle iron experiment worked a charm! At first I was like…Oh THAT’S why I need a pizzelle, these things aren’t cooking in the middle! But after you let them firm up overnight, you get a crunchy ice cream cone type texture and a deep dark toffee flavour from the filling. Yeah its sticky, but it sure as hell don’t taste like wet dog.
Waffle Iron Stroopwafels {Caramel Waffles}
Adapted from Lay The Table
Makes about 10 Stroopwafels
500g plain flour 250g melted butter 150g caster sugar 60ml milk 4 1/2 tsp yeast 1 egg
200g dark brown sugar 2 tsp cinnamon 50g butter 350g golden syrup
Note: This recipe only works with a non deep waffle iron, so something like this instead of this. Equally, the recipe works just as well with a pizzelle...but lets not go into that.
Start by adding the melted butter and yeast to large a bowl (you can use a freestanding mixer fitted with a dough hook as well). Leave to stand for 1 minute. Add the milk, egg, flour and sugar and stir to combine. Knead the dough for 2 minutes on a floured surface (or using the dough hook with mixer). Leave the dough in the mixer and cover with a tea towel, let rest for 1 hour 30 minutes.
Make the caramel. Add the sugar and syrup to a heavy bottomed pan on medium heat. Once the sugar has dissolved. As the mixture is dark you wont be able to see if you've burned it, so only let the mixture bubble for 1 minute and set aside.
Preheat the waffle iron to the highest setting. Roll the dough into 5cm round balls. Place a ball in the centre of the iron and press down to flatten. Cook for 1-2 minutes, until golden brown. As soon as you remove it, take a small sharp knife and run it through the centre (horizontally) so that you have two thin sandwiches. Dont be alarmed, this is actually really easy, since the 'wafel' is hot!
Spread some caramel on the bottom half and place the second half on top. Repeat with the rest of the dough. Lasts for 1 week if stored airtight.
Adapted from Lay The Table
Makes about 10 Stroopwafels
500g plain flour 250g melted butter 150g caster sugar 60ml milk 4 1/2 tsp yeast 1 egg
200g dark brown sugar 2 tsp cinnamon 50g butter 350g golden syrup
Note: This recipe only works with a non deep waffle iron, so something like this instead of this. Equally, the recipe works just as well with a pizzelle...but lets not go into that.
Start by adding the melted butter and yeast to large a bowl (you can use a freestanding mixer fitted with a dough hook as well). Leave to stand for 1 minute. Add the milk, egg, flour and sugar and stir to combine. Knead the dough for 2 minutes on a floured surface (or using the dough hook with mixer). Leave the dough in the mixer and cover with a tea towel, let rest for 1 hour 30 minutes.
Make the caramel. Add the sugar and syrup to a heavy bottomed pan on medium heat. Once the sugar has dissolved. As the mixture is dark you wont be able to see if you've burned it, so only let the mixture bubble for 1 minute and set aside.
Preheat the waffle iron to the highest setting. Roll the dough into 5cm round balls. Place a ball in the centre of the iron and press down to flatten. Cook for 1-2 minutes, until golden brown. As soon as you remove it, take a small sharp knife and run it through the centre (horizontally) so that you have two thin sandwiches. Dont be alarmed, this is actually really easy, since the 'wafel' is hot!
Spread some caramel on the bottom half and place the second half on top. Repeat with the rest of the dough. Lasts for 1 week if stored airtight.
Love Em xx
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