Stroopwafels

Stroopwafels (1/11/11)
If you looked up "dutch" in the dictionary, you'd see a picture of my mom :) She is the epitome of a dutch person, born in the Netherlands, raised in a Frees speaking home in Canada, and lover of all things dutch. She still can speak dutch, collects Delft blue items, and loves salted black licorice (dutch licorice). I grew up saying dutch prayers, singing dutch songs, and eating dutch foods.

Whenever we'd visit my grandparents, we could be guaranteed lots of food. Breakfast by 8, morning coffee at 10, lunch at noon, afternoon coffee at 3, dinner at 5:30, and evening tea at 8. Almost non-stop eating, and absolutely no chance of going hungry. A lot of the foods we ate and loved were traditional dutch foods. One of my Grandpa's favorites, and mine too is stroopwafels. It's like a pizelle or thin waffle with a caramel syrup filling. Absolutely delicious!

You will need:

For wafels:

1/2 cup warm water (105-110 degrees)

1 package yeast (2-1/4 tsp)

1 cup butter

4 cups flour

1/2 cup sugar

2 eggs

For syrup filling:

1-1/2 cups brown sugar

1 cup butter

6 Tablespoons corn syrup

1 teaspoon cinnamon

1. Dissolve yeast in warm water.

2. Cut butter into flour.

3. Mix sugar, eggs, and yeast mixture into flour.

4. Set aside to rise 30-60 minutes (it won't rise like bread dough, but it will gain some bulk).

5. Roll dough into golf-ball sized balls and bake in pizelle iron, about 3 minutes.

6. In a small sauce pan, boil syrup ingredients until at soft-ball stage (235-240 degrees).

7. Cut wafels in half and scoop 1 Tablespoon of syrup onto one side of wafel. Put halves back together.

8. Allow stroopwafels to cool before storing in an air-tight container.