||Syrup waffle, treacle waffle, caramel waffle
|Place of origin
|Region or state
||Batter: flour, butter, brown sugar, yeast, milk, eggs)
Filling: syrup, brown sugar, butter, cinnamon
A ball of stiff batter is placed on a waffle iron to make the waffle for the stroopwafel
A pot of steaming hot syrup is used to fill the waffles of the stroopwafels
A stroopwafel (Dutch pronunciation: [ˈstroːpʋaːfəl] ( listen)) (English translation: syrup waffle, treacle waffle or caramel waffle) is a waffle made from two thin layers of baked batter with a caramel-like syrup filling in the middle. They were first made in Gouda in the Netherlands, in 1784. Large versions are sold in the streets as a snack.
The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on a waffle iron. After the waffle has been baked, and while it's still warm, it's cut into halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.
The stroopwafel originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story describes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles. In the 19th century, there were around 100 syrup waffle bakers in Gouda, which was the only city in which they were made until 1870. After 1870 they were also made at parties and in markets outside the city of Gouda. In the 20th century, factories started to make stroopwafels. In 1960 there were 17 factories in Gouda alone, of which four are currently still open. The traditional way to eat the stroopwafel is to place it atop of a drinking vessel with a hot beverage inside that fits the diameter of the waffle. The heat from the rising steam warms the waffle and slightly softens the inside and makes the waffle soft on one side while still crispy on the other.
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