Pizzelle with Molasses Syrup
🇮🇹 Italy · Abruzzo
Ingredients
- 2 cups flour, sifted
- 1/2 cup butter, softened
- 1/3 cup caster sugar
- 1 egg, room temperature, beaten
- 1 tablespoon milk, warmed to about 97°F (36°C)
- 1 tablespoon active dry yeast
- 1/4 teaspoon salt
- 1/2 cup molasses (or cane sugar syrup)
- 2/3 cup brown sugar
- 1/2 cup butter, diced
- 1/2 teaspoon ground cinnamon
Steps
- Dissolve the yeast in the warm milk and let sit for a few minutes until foamy.
- In a stand mixer, cream the softened butter with the caster sugar until light and fluffy.
- Beat in the egg until fully incorporated.
- Add the yeast mixture, then gradually mix in the flour and salt to form a soft dough.
- Cover the dough and let it rest until slightly puffed.
- Preheat the pizzelle maker and cook small portions of dough until golden and crisp, following the appliance's instructions.
- Transfer the baked pizzelle to a rack to cool.
- For the syrup, combine the molasses, brown sugar, diced butter, and cinnamon in a saucepan; heat gently, stirring until smooth and the sugar has dissolved.
- Drizzle or spread the warm syrup between pairs of pizzelle to assemble, then let set before serving.
Notes
Original source listed only section headers (Dough, Baking, Syrup, Assembly) without detailed steps; steps here are reconstructed based on standard pizzelle preparation and the given ingredients.
Source: www.196flavors.com