Description
These authentic Dutch-style stroopwafels feature a spiced yeast dough pressed in a waffle iron and filled with a gooey cinnamon-caramel syrup. Perfect for resting over a hot cup of coffee, they offer a chewy, buttery texture and a rich, sweet center.
Ingredients
- Dutch stroop (or 50/50 mix of light corn syrup and molasses)
- Brown sugar
- 9 ounces unsalted butter (divided)
- Ground cinnamon
- Salt
- Warm whole milk
- Active dry yeast
- 2 large eggs
- Granulated sugar
- All-purpose flour
Instructions
- In a small saucepan over medium heat, combine the stroop, brown sugar, 3 ounces of butter, cinnamon, and salt, stirring until melted and bubbling, then set aside to thicken.
- In a stand mixer, whisk together the warm milk and yeast until the yeast is fully dissolved.
- Add the eggs, 6 ounces of melted butter, and granulated sugar to the yeast mixture.
- On low speed, mix in the cinnamon, salt, and all-purpose flour until just incorporated into a soft dough.
- Knead the dough into a smooth ball, divide into 18 portions (approximately 50g each), and let rest covered for one hour.
- Preheat a waffle cone maker or cookie iron, flatten a dough ball into a disc, and bake for 2-3 minutes until golden brown.
- Immediately slice the hot waffle in half horizontally using a thin blade, spread with a tablespoon of filling, and sandwich together.
Notes
For the most authentic experience, place a finished cookie over a steaming cup of tea or coffee for a minute to soften the caramel center. If the filling becomes too stiff to spread during the assembly process, a quick ten-second warming on the stove will return it to the perfect consistency.
- Prep Time: 1 hour 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Dutch