Hello I’m Chef Sky from Infuzed Cookin. Welcome to my Colorado kitchen.
Today we are going to talk about- How to Make Infused Stroopwafles
This is an infused recipe for stroopwafles. In this video you will find out why a stroopwaffes is placed on cups of coffee or tea, what you will need from your kitchen, and how too successfully make infused stroopwafles.
Thank You. Let’s get Infuzed.
Why a Stroopwafle is placed on Cups of Coffee or Tea
To make traditional Dutch stroopwafels, bakers put a layer of caramel syrup between two round wafer-thin waffles, creating a chewy cookie that’s warm and gooey.
Fresh stroopwafels are warm and gooey. Once the waffle cools or packaged they can turn a little brittle, which is why the Dutch place stroopwafles on cups of coffee or tea, with the heat and steam softening them gently.
Chefs Notes: This version of stroopwafles uses creamy infused caramel between the two canna butter infused round wafer thin waffles instead of Dutch caramel syrup.
What You Will Need to Make Stroopwafles
Long Thin Blade knife
Silicone Spatula and wisp
Measuring cups and spoons
2 cups flour
1 package active dry yeast
1 teaspoon ground cinnamon
1/2 cup sugar
1/2 cup soften canna butter
3 table spoons warm water
1 large egg
1/8 teaspoon salt
Sweeten Condensed Milk
1 gram THC distillate Banana Kush
How to Make Stroopwafles
Prepare the stroopwafel dough
1. In a large mixing bowl use a hand mixer, combine canna butter, sugar, eggs and cinnamon.
2. Dissolve the yeast in the warm milk.
3. Once creamed add the warm milk and yeast.
4. Then, add salt and flour then knead the dough for 2-3 minutes until the ingredients are fully blended and a soft, stiff dough forms.
5. The dough will resemble dense sugar cookie dough.
6. Let the dough rest 5 minutes.
7. Once the dough has rested, shape it into a ball and place ball in bowl cover with plastic wrap. Let the dough rest again at room temperature for 1 hour.
Prepare the filling
8. In a small saucepan, melt the caramel. Add the condensed milk and melt it into the caramel over medium-low heat.
9. Add the cinnamon when a smooth caramel forms.
10. Stir in the vanilla extract and then reduce the heat to your stovetop’s lowest setting to keep the caramel warm.
Chef’s Notes: If the lowest setting your stove still makes the caramel simmer, remove it from the heat to keep the caramel from crystallizing. Transfer the caramel to a bath of hot water to keep it warm.
Portion and form the dough
11. Take the dough and then divide it into 6 equal pieces… Once divided, gently roll each portion of dough into a smooth ball between your hands.
Cook the waffles
12. Preheat a stroopwafel iron.
13. Start with its medium heat setting and adjust accordingly after making your first waffle. Once preheated, place a single ball of dough onto the iron and close the lid on the iron firmly.
14. Let the waffle cook for 45-60 seconds, or until steam stops from the iron. Depending on your iron’s heat settings, at a lower heat setting up to 90 seconds. Open the iron and remove the waffle. The waffle should have an even, golden color.
Trim and slice
15. Work quickly; place the hot waffle onto a cutting board. Use a round cookie cutter to trim the edges of the waffle. Trimming the waffles makes it easier to cut them in half. Don’t skip trimming the waffle.
16. Once trimmed, use a sharp flat blade knife to carefully slice the warm waffle in half horizontally.
Chef’s Notes: Do not cook more than one waffle at a time. The waffles need to be cut as soon as they come off the hot iron when they are still warm. Once cooled, the waffles crack and crumble trying to slice them.
17. Spread the cut waffle side with a generous layer of infused warm caramel and then top the caramel layer with the other cut waffle.
18. Gently press the two halves together so the filling reaches the edges.
19. Optional –dust the waffles with cinnamon sugar.
Enjoy a warm infused stroopwafle hot of the iron or place into a air tight storage container to enjoy later.
Thank you and Happy Infusing………………