Vegan Stroopwafel Recipes

VEGAN STROOPWAFELS (DUTCH SYRUP WAFFLES)

Steps:

• To make the dough, combine chickpea liquid (aquafaba), soy milk, and yeast in a large bowl.Mix until yeast is incorporated and let sit for five minutes.Add margarine, sugar and flour.Use your hand to knead into a firm and smooth dough. Shape into a ball, place in the bowl you just used and cover with a plate or a damp kitchen towel.Let rise for 1 hour.Divide the dough into 10 equal pieces and shape into balls. Cover with a damp kitchen towel and set aside.Preheat your waffle iron.To make the syrup combine all ingredients in a saucepan and bring to a boil.Cook over medium heat for 3-5 minutes, or until the syrup has firmed up a bit.Set aside. Now place one of the dough balls in the middle of the waffle iron and over medium heat, cook according to machine instructions.Remove the hot waffle, place on a board and slice into two halves immediately. (Please use a kitchen towel to protect your hands.)Pour about 1 tablespoon of syrup one one of the halves and top with the other one.Repeat until all your dough is used up.If your syrup gets to thick to spread, briefly reheat it.Enjoy waffles immediately with some coffee or store in an airtight container. (I cannot tell you how long you can store them. We don't store cookies, we eat them.)

STROOPWAFELS

Steps:

• In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
• To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
• Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
• Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

STROOPWAFELS

Steps:

• Preheat a pizzelle iron.
• To Make Waffles: Dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
• Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
• To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240°F, 112-115°C), stirring constantly.
• To Assemble: Cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top.
• Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!
• Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea -- the steam will warm these up just right.