Stroopwafels 2 No Yeast Required Recipes

DUTCH STROOPWAFELS

Steps:

• For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
• Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
• Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don't clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
• For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
• Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
• From Food Network Kitchen

STROOPWAFELS WITH TREACLE

Steps:

• 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.
• 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.
• Preheat a shallow waffle iron according to manufacturer's instructions.
• Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron.
• 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.

STROOPWAFFELS I

Steps:

• Dissolve the yeast in the warm water.
• Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
• Roll dough into balls and bake in a pizelle iron.
• To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
• Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

STROOPWAFELS

Steps:

• 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.

STROOPWAFELS (USES YEAST)

Steps:

• Mix all the wafer ingredients together together, knead, and then make little balls.
• Put the little balls in a wafer iron (you'll need to experiment with the balls to find the right amount to put into the wafer iron) The temperature of the wafer iron also needs a bit of experimentation as the vary from one to another.
• Put all the syrup ingredients together in a saucepan and mix on a low temperature until smooth and liquid.
• Spread the syrup mixture between two wafers and your stroopwafels are ready.

STROOPWAFELS (2) NO YEAST REQUIRED

Steps:

• Knead all the wafter ingredients together and make into little balls.
• Place balls into wafer iron and bake for about 30 seconds.
• Put onto a board and cut in half so that you get two wafers.
• Note: if the wafers are baked too long you won't be able to seperate them, but take care not to under-cook them either.
• Put all the syrup ingredients into a cooking pan and mix until you get a substance that can be spread.
• Don't make it too thin or it will run out of the wafers.
• When filling the wafers keep stirring and to keep it smooth you can keep the pot on a (candle lit) teapot warmer.
• Put the syrup between the wafers.
• It's possible to store these in the freezer.