Dutch Stroopwafels | Food Network

These buttery, molasses-filled cookies are a classic in the Netherlands.

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Dutch Stroopwafels
Total: 2 hr 25 min
Active: 1 hr 30 min
Yield: Makes: 12 large stroopwafels (96 small wedges)
Level: Advanced

Ingredients

Waffles:
1/2 cup warm milk
1 package active dry yeast
4 cups all-purpose flour, plus more for dusting
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces
2 large eggs, lightly beaten
Filling:
1 cup molasses
1 cup light brown sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

Directions

Special equipment: an electric waffle cone iron; a 4 12-inch round cutter; a candy or deep-fry thermometer

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.

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Dutch Stroopwafels | Food Network
https://youtu.be/eEvHmGghJ8E