Stroopwafels With Treacle Recipes

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.

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.