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Sunday, February 28, 2016

Stroopwaffels I

Ingredients

  • Servings: 24
  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups packed brown sugar
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup

Recipe

  • dissolve the yeast in the warm water.
  • cut 1cup of the butter into the flour. mix in the sugar, eggs and yeast mixture. mix well and set aside to rise for 30 to 60 minutes.
  • roll dough into balls and bake in a pizelle iron.
  • to make filling: in a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees f 112 -115 degrees c).
  • split waffles in half and spread cut sides with the warm filling. then put the halves back together.

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