Description
These traditional Dutch Stroopwafels feature thin, crisp spiced waffles held together by a rich, buttery caramel syrup. A labor of love that rewards the baker with a gooey, cinnamon-scented treat perfect for resting atop a hot cup of coffee.
Ingredients
- 7 ounces Dutch Stroop
- 4 ounces brown sugar
- 9 ounces unsalted butter, divided
- 1 1/2 teaspoons ground cinnamon, divided
- A pinch of table salt
- 2 ounces warm whole milk
- 2 1/4 teaspoons dry yeast
- 2 large eggs, room temperature
- 5 ounces granulated sugar
- 1/4 teaspoon table salt
- 15 ounces all-purpose flour
Instructions
- In a small saucepan, combine the Dutch Stroop, brown sugar, 3 ounces of butter, 1 teaspoon of cinnamon, and a pinch of salt over medium heat until melted and boiling; set aside to cool.
- In a stand mixer bowl, combine warm whole milk and dry yeast, stirring until dissolved and slightly frothy.
- Add the eggs, 6 ounces of melted butter, and granulated sugar to the yeast mixture and mix on medium-low speed until smooth.
- Gradually mix in 1/2 teaspoon of cinnamon, 1/4 teaspoon of salt, and all-purpose flour on low speed until a soft dough forms.
- Knead the dough into a ball, divide into 18 equal pieces (50 grams each), and let them rest on a parchment-lined pan for one hour.
- Bake each dough ball in a preheated waffle iron for 2-3 minutes until golden brown.
- Carefully lift the hot waffle and immediately use a thin, sharp knife to split it into two thin discs.
- Spread a tablespoon of the cooled syrup onto one half, top with the other half, and press gently to seal.
Notes
For the best results, ensure your waffle iron is fully preheated before starting, and never wait for the waffles to cool before splitting them, as they will become too brittle to cut. If you do not have a pizzelle maker, a thin-patterned waffle cone maker works excellently to achieve that authentic thin profile.
- Prep Time: 1 hour 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Dutch