The taste of Dutch cuisine. Delicious sweets to prepare.

Recipe for Stroopwafels

Ingredients

Waffle dough:

• 300 gr of flour
• 60 gr of butter
• 7 gr instant dry yeast
• 0.5 teaspoon ground cinnamon
• 20 grams of sugar
• 70 ml of water
• 1 pc eggs
• 0.5 teaspoon of salt

Caramel Syrup:

• 200 g of brown sugar
• 100 gr of butter
• 1 teaspoon ground cinnamon
• 40 ml maple syrup
• 1 teaspoon of vanilla paste

Method of preparation

1. We prepare the waffle dough. In a bowl, mix the flour with the salt. We add the cold butter cut into pieces and incorporate it into the flour with the help of our fingers, until we get a texture similar to breadcrumbs.
2. Add instant yeast, cinnamon and sugar. Mix until the ingredients are combined.
3. Add the warm water and the egg. Knead for 1-2 minutes, until the dough becomes homogeneous. Cover the bowl and let the dough rise for 30 minutes.
4. For the caramel syrup: melt the brown sugar and butter in a saucepan over low heat. Add cinnamon and maple syrup. We mix and continue to cook on low heat until the composition thickens. Remove from heat and add vanilla paste. Let it cool down.
5. Divide the dough into 14 pieces. We shape each piece in the form of a sphere.
6. We heat the waffle maker and put a ball of dough in the middle. Bake for 2-3 minutes, until the waffle turns brown.
7. We transfer the waffle to the work table and when it is hot we cut it with the 10 cm cutter. Then cut the waffle in half horizontally.
8. Put caramel syrup on one half of the waffle, cover with the other half and press well to distribute the syrup evenly.
9. We proceed in the same way with the rest of the dough and syrup.

Recipe for Poffertjes

Ingredients

• 250 gr flour
• 350 ml warm milk
• 4 tablespoons of oil
• 1 egg
• 7 grams of dry yeast
• 1 spoon of sugar (if you make them with a salty filling, do not add it, add more salt)
• 1 pinch of salt
• 1 vanilla essence (for the sweet version)

Method of preparation

1. Mix the flour with sugar and salt and sift.
2. A hole is made in the middle and the yeast dissolved in a little warm milk is poured there.
3. Mix slowly with the whisk and add the rest of the milk little by little. If you mix with a whisk, the dough will not be lumpy.
4. Add the slightly beaten egg and then the oil. You get a slightly thicker dough than for pancakes.
5. Cover with foil or a clean towel and leave the mixture to rise for 1 hour in a warm, draft-free place.
6. Put the pan on the hot stove and grease the holes with a little oil or butter, using a silicone brush or something similar. The oil must not pool
7. The fire under the pan is like the classic pancakes, medium to low.
8. Put the dough in the ketchup tube and fill the holes of the pan
9. For those with filling: fill the cavity only half way, add the filling (chocolate, fruit, caramel cream, jam...) and then fill with dough until the form is filled.
10. When you can see on the edge that they are starting to ripen, but on top they are not yet done, they just grow a little, turn them using a skewer stick.
11. Turn all the pancakes over and let them cook a little longer on the other side
12. They are served sprinkled with powdered sugar and vanilla.