Name: Dutch caramel waffles
Yield: 0
Ingredients: Flour - 500 gram; Butter - 250 gram; Cane sugar - 150 gram; Salt - 0,5 Tsp; Milk - 60 gram; Dry yeast - 4 Tsp; Syrup - 250 gram; Brown sugar - 200 gram; Cinnamon - 1 Tsp; Butter - 50 gram

Recipe information

Cooking:

Servings per container:

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Ingredients for - Dutch caramel waffles

Dough

1. Flour 500 gram

2. Butter 250 gram

3. Cane sugar 150 gram

4. Salt 0,5 Tsp

5. Milk 60 gram

6. Dry yeast 4 Tsp

Filling

1. Syrup 250 gram

2. Brown sugar 200 gram

3. Cinnamon 1 Tsp

4. Butter 50 gram

How to cook deliciously - Dutch caramel waffles

1. Stage

Prepare the products for the dough. Dry yeast should be activated in warm milk with one spoonful of sugar. Melt the butter and cool slightly.

2. Stage

Knead the butter, flour, sugar, salt, egg and yeast with milk into a soft, buttery dough (you may need a little less flour - the dough should not be very steep). Let it rise for 45 minutes.

1. Stage. Dutch caramel waffles: Knead the butter, flour, sugar, salt, egg and yeast with milk into a soft, buttery dough (you may need a little less flour - the dough should not be very steep). Let it rise for 45 minutes.

3. Stage

At this time you can prepare the caramel for the layer. To do this, put the products for the filling in a small saucepan,

4. Stage

And, stirring, cook over low heat until the sugar is completely dissolved (about 10 minutes).

5. Stage

The finished caramel is not very thick, a little stretchy. But it solidifies as it cools, and if anything, it can be reheated.

1. Stage. Dutch caramel waffles: The finished caramel is not very thick, a little stretchy. But it solidifies as it cools, and if anything, it can be reheated.

6. Stage

Dutch waffles are baked in a special waffle iron. I have an ordinary waffle iron (Soviet-style), so the waffles are thin and small, more like cookies ))). The dough should be divided into pieces of 3-5 cm in diameter (depending on the size of the waffle iron) and bake the waffles until golden. If necessary, trim the hot waffle to a perfectly round shape and cut into two halves. My waffles are very thin, so I didn't cut them.

1. Stage. Dutch caramel waffles: Dutch waffles are baked in a special waffle iron. I have an ordinary waffle iron (Soviet-style), so the waffles are thin and small, more like cookies ))). The dough should be divided into pieces of 3-5 cm in diameter (depending on the size of the waffle iron) and bake the waffles until golden. If necessary, trim the hot waffle to a perfectly round shape and cut into two halves. My waffles are very thin, so I didn't cut them.

7. Stage

Glue the waffle halves together with the filling and you're good to go! In Holland, stroopwafels are usually eaten with hot punch or chocolate. The waffle is placed on top of the mug with the hot drink so that the steam softens it.