Description
Create a traditional Dutch masterpiece with these yeast-leavened stroopwafels, featuring a chewy crumb and a luscious spiced caramel center. Perfect for warming over a hot cup of tea, these cookies bring a touch of European craftsmanship to your home kitchen.
Ingredients
- 7 oz Dutch Stroop (2/3 cup)
- Brown sugar
- 9 oz Unsalted Butter (3 oz for filling, 6 oz for dough)
- 1 1/2 tsp Ground Cinnamon
- Salt
- Warm whole milk
- 2 1/4 tsp Dry Yeast (1 packet)
- 2 large eggs, room temperature
- Granulated sugar
- 15 oz All-Purpose Flour (3 cups)
Instructions
- In a small saucepan, combine Dutch stroop, brown sugar, 3 oz butter, 1 tsp cinnamon, and a pinch of salt; heat until melted and boiling, then set aside to cool.
- In a stand mixer, whisk warm milk and yeast together until the mixture becomes frothy.
- Mix in the eggs, 6 oz melted butter, granulated sugar, 1/2 tsp cinnamon, and salt, then gradually add flour until a dough forms.
- Knead the dough until smooth, divide into 18 balls (50g each), and let rest on a covered sheet pan for one hour.
- Flatten a dough ball and bake in a preheated waffle iron for 2-3 minutes until golden brown.
- Carefully split the hot waffle horizontally with a thin blade and spread a tablespoon of stroop filling inside before pressing the halves back together.
Notes
For the best results, use a pizzelle iron or a specific stroopwafel iron to achieve the characteristic thin pattern. If your dough is too sticky to handle after resting, lightly flour your hands rather than adding more flour to the dough to preserve the tender texture.
- Prep Time: 1 hour 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Dutch