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Homemade Stroopwafels Recipe

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4.1 from 41 reviews

Homemade Stroopwafels are a delightful Dutch treat featuring thin, crispy waffles sandwiched with a rich, buttery caramel filling. This recipe guides you through making the waffle dough and a luscious caramel syrup, perfect for enjoying with coffee or tea.

  • Total Time: 1 hour
  • Yield: 12 servings (24 stroopwafels)

Ingredients

Caramel Filling

  • 1 cup Granulated Sugar
  • 90 g Unsalted Butter
  • ½ cup Heavy Cream
  • 1 tsp Sea Salt

Waffle Dough

  • ¼ cup Milk (warm)
  • 2 tsp Instant Dry Yeast
  • 1 cup Unsalted Butter (melted)
  • 2 Eggs (room temperature)
  • ⅔ cup Granulated Sugar
  • 3 cups All-purpose Flour
  • ½ tsp Cinnamon Powder
  • ½ tsp Salt

Instructions

  1. Make the Caramel Filling: Heat the granulated sugar over high heat in a saucepan, stirring constantly until it melts into a thick brown caramel. Be careful to avoid burning. Once melted, add the butter and stir continuously until fully combined. Cook the mixture for an additional minute without stirring.
  2. Add Cream and Salt: Slowly stir in the heavy cream until well incorporated. Bring the mixture to a boil and cook for 1 minute without stirring. Remove from heat, add sea salt, then allow the caramel sauce to cool.
  3. Prepare the Waffle Dough: In a large mixing bowl, combine the warm milk and instant dry yeast; mix well until yeast activates. Add melted butter, eggs, and sugar; beat until smooth and combined.
  4. Add Dry Ingredients: Sift the flour, cinnamon powder, and salt into the wet ingredients. Beat the mixture until well combined. Transfer the dough to a floured surface and knead briefly to form a smooth ball.
  5. Let Dough Rest: Cover the dough ball with plastic wrap and let it rest at room temperature for 1 hour to allow it to rise.
  6. Shape the Dough: Divide the dough into 24 equal pieces (about ⅛ cup each). Roll each piece into a ball and slightly flatten it.
  7. Cook Waffles: Preheat a waffle iron on medium heat. Place each dough piece into the iron, close it to flatten the dough, and cook for about 3 minutes. Flip the waffle iron occasionally during cooking to ensure even browning.
  8. Cut Waffles: Remove waffles from the iron immediately. Using a cookie cutter, cut each waffle into rounds and then carefully slice each round horizontally into two thin layers with a sharp knife.
  9. Assemble Stroopwafels: Spread a generous layer of the cooled caramel filling on one half of each waffle round. Sandwich with the other half and place on a cooling rack to cool completely before serving.

Notes

  • Use warm milk to activate the yeast properly without killing it.
  • When melting the sugar for caramel, stir constantly and watch closely to prevent burning.
  • Cutting the waffles while warm makes it easier to slice horizontally without breaking them.
  • The stroopwafels are best enjoyed fresh but can be stored in an airtight container for several days.
  • If you don’t have a waffle iron suitable for thin waffles, consider using a pizzelle iron or a specialized stroopwafel maker.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Dutch

Find it online: https://yourdailycook.com/homemade-stroopwafels-recipe/