Caramel Stroopwafels: Crispy Dutch Delight

Thin, crispy, fantastically tasty! Ideal for tea! Dutch waffles are called stroopwafels in Holland. The classic filling for them is caramel, but it can be different. These waffles have a creamy taste, moderately sweet, and at first crispy. After soaking, they acquire the taste of the filling.
cook time: 1h
Gavin Tanner
Caramel Stroopwafels: Crispy Dutch Delight

Nutrition Facts (per serving)

291
Calories
12g
Fat
37g
Carbs
7g
Protein

Ingredients (6 portions)

Dough:

Salt to taste
Sugar 60 g
Wheat flour 180 g
Butter 85 g
Milk 230 ml
Eggs 2 pc
Baking powder 5 g
Vanilla sugar 5 g

Filling:

Condensed milk 150 g
Boiled condensed milk 150 g

Recipe instructions

Step 1

Step 1
How to make Dutch waffles for a multi-baker? Prepare the necessary ingredients. All products should be at room temperature.

Step 2

Step 2
Separate the yolks into a deep mixing bowl and place the whites in a smaller bowl. Add simple and vanilla sugar to the yolks and whisk until smooth and light.

Step 3

Step 3
Then add soft butter. Swap the whisk for a silicone spatula and mash the butter well.

Step 4

Step 4
Heat the milk slightly (30 seconds in the microwave is enough) and gradually pour it into the egg-butter mixture, whisking continuously.

Step 5

Step 5
Mix flour with baking powder and sift into liquid mixture in 2-3 stages, stirring each time to avoid lumps. Thanks to sifting, the flour will be saturated with oxygen, and the finished waffles will turn out better.

Step 6

Step 6
Add a pinch of salt to the whites and beat with a mixer until a stable, fluffy foam. Then gently fold them into the dough.

Step 7

Step 7
The dough will be like low-fat sour cream, quite liquid.

Step 8

Step 8
Preheat your waffle iron or multi-baker. Install replaceable panels for round waffles in the multi-baker in advance. Pour 1 tbsp. dough, tilting the spoon tip down so that the dough forms a round cake. If necessary, smooth the dough a little. Carefully close the waffle iron and snap the lid.

Step 9

Step 9
Bake the waffles until golden brown, it takes me 2-2.5 minutes. In modern waffle irons, heating elements heat unevenly, you need to be prepared for this in order to prevent the waffles from burning. Remove the finished waffles to a wire rack. They will be crispy at first, but will become softer after brushing.

Step 10

Step 10
Cut the finished waffles according to the template into an even circle. I used a culinary ring d 10 cm. The waffles can be cut either hot or cooled while the next pair is being baked. Trimmed waffles will have a beautiful, presentable appearance. All scraps can be chopped and mixed with cream.

Step 11

Step 11
Apply the filling to one waffle and glue it to the other. For the cream, I mixed two types of condensed milk in a 1:1 ratio, it turns out not cloying, since the dough is not very sweet. Bon appetit!.

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