Homemade Dutch Stroopwafels

Name: Homemade Dutch Stroopwafels
Total time: 90 min
Yield: 14 servings
Cuisine: Netherlands
Ingredients: 15ml warm milk; 10g instant dried yeast; 250g plain flour; 200g unsalted butter (120g for dough, 80g for filling); 80g caster sugar; 1 medium egg; Pinch of salt; 200g stroop or golden syrup; 120g brown sugar; 1 tsp ground cinnamon

Crispy thin waffle biscuits sandwiched with gooey, spiced cinnamon caramel syrup.

90 min serves 14 Hard Watch

Ingredients

15ml warm milk1L

10g instant dried yeast56g

250g plain flour1.5kg

200g unsalted butter (120g for dough, 80g for filling)250g

80g caster sugar1kg

1 medium egg6 pack

Pinch of salt750g

200g stroop or golden syrup454g

120g brown sugar500g

1 tsp ground cinnamon40g

Method

Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.
In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth. Cover the bowl and let the dough rise for one hour.
When the dough is almost ready, make the stroop filling. Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved. Let it simmer for a while. The stroop will continue to thicken as it cools.
Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.
Place a ball of dough in the iron and close the iron. Don’t flatten the waffle too much; you should still be able to cut through it. Bake for 1-2 minutes until the waffle is nicely golden brown.
When the waffle is done, work quickly. Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).
Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is very hot, so use an oven mitt to hold it in place.
Take half a waffle and spread the (hot!) stroop on it. Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool. Repeat for all the balls.

Cost to cook

serves 14 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £3.88 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£11.42 est. · serves 14

Method

Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.

In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth. Cover the bowl and let the dough rise for one hour.

When the dough is almost ready, make the stroop filling. Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved. Let it simmer for a while. The stroop will continue to thicken as it cools.

Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.

Place a ball of dough in the iron and close the iron. Don’t flatten the waffle too much; you should still be able to cut through it. Bake for 1-2 minutes until the waffle is nicely golden brown.

When the waffle is done, work quickly. Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).

Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is very hot, so use an oven mitt to hold it in place.

Take half a waffle and spread the (hot!) stroop on it. Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool. Repeat for all the balls.