Description
These traditional Dutch treats feature a rich, yeast-leavened dough pressed thin and filled with a spiced caramel syrup. Perfectly balanced with cinnamon and brown sugar, they are designed to be enjoyed over a warm beverage for a truly authentic experience.
Ingredients
- 15 oz All Purpose Flour
- 6 oz Unsalted Butter, melted
- 2.25 tsp Dry Yeast
- 2 oz Whole Milk, warm
- 2 Large Eggs, room temperature
- Granulated Sugar
- 7 oz Dutch Stroop (or blend of light corn syrup and molasses)
- 4 oz Brown Sugar
- 3 oz Unsalted Butter (for filling)
- 1 tsp Ground Cinnamon
- 1/8 tsp Salt
Instructions
- In a small saucepan over medium heat, combine the Dutch Stroop, brown sugar, 3 oz butter, cinnamon, and salt, stirring until emulsified and just boiling; remove from heat and let cool.
- Dissolve the yeast in warm milk in a stand mixer bowl, then mix in the eggs, melted butter, and granulated sugar on low speed.
- Methodically add the cinnamon and 15 oz of flour, mixing until just incorporated, then knead on a floured surface until smooth.
- Divide the dough into 18 equal pieces (approx. 50g each), roll into balls, and allow to rest on a sheet pan covered in plastic for one hour.
- Place a dough ball in a preheated waffle iron and bake for 2-3 minutes until golden brown.
- Remove the waffle and immediately use a thin, sharp blade to split it horizontally while still hot and pliable.
- Spread a tablespoon of the warm filling inside one half, press the other half on top, and let the syrup set as it cools.
Notes
To prevent the cookies from crumbling, always split them the moment they leave the waffle iron while the internal steam is still present. If your caramel filling begins to harden before you finish the batch, gently reheat it over a water bath to maintain a spreadable consistency.
- Prep Time: 1 hour 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Dutch