Description
These authentic Dutch stroopwafels combine a yeast-leavened dough with a spiced caramel syrup for a perfectly chewy and crisp texture. Master the art of the precision-sliced waffle and the rich, cinnamon-infused filling for a professional-grade treat at home.
Ingredients
- 15 oz (425g) all-purpose flour
- 9 oz unsalted butter, divided
- 2.25 tsp active dry yeast
- 7 oz Dutch stroop
- 4 oz brown sugar
- 5 oz granulated sugar
- 2 oz whole milk
- 2 large eggs, room temperature
- 1 1/2 tsp ground cinnamon, divided
- 3/8 tsp table salt, divided
Instructions
- In a small heavy-bottomed saucepan, combine 7 oz Dutch stroop, 4 oz brown sugar, 3 oz unsalted butter, 1 tsp ground cinnamon, and 1/8 tsp salt; bring to a boil, stir until smooth, then transfer to a bowl to cool.
- Warm 2 oz whole milk to 105°F and combine with 2.25 tsp active dry yeast in a stand mixer bowl; let sit for 5 minutes until foamy.
- To the yeast mixture, add 2 room-temperature eggs, 6 oz melted butter, and 5 oz granulated sugar, then whisk with the paddle attachment until homogenous.
- Gradually add 1/2 tsp cinnamon, 1/4 tsp salt, and 15 oz all-purpose flour, then knead the dough by hand for 2-3 minutes until soft and supple.
- Divide the dough into 18 pieces (50g each), roll into spheres, and let them rest on a covered, parchment-lined sheet pan for 1 hour.
- Bake each flattened dough ball in a preheated waffle iron for 2-3 minutes; while steaming hot, slice the waffle horizontally and sandwich with 1 tablespoon of the cooled stroop filling.
Notes
To ensure a clean horizontal cut without crumbling, use a sharp serrated knife and slice the waffle immediately after removing it from the iron while the internal steam is still active. If the stroop filling becomes too thick as it cools, you can gently re-warm it over low heat to regain a spreadable consistency.
- Prep Time: 1 hour 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Dutch