Description
Master the art of the Dutch street market classic with these authentic Stroopwafel Cookies. Featuring a yeast-leavened waffle shell and a decadent spiced caramel filling, this recipe balances precise thermal techniques with rich, toasted flavors.
Ingredients
- 1 cup Dutch stroop (syrup)
- 1 cup brown sugar
- 9 oz unsalted butter, divided
- 2 tsp ground cinnamon, divided
- 1/2 tsp salt, divided
- 1/2 cup whole milk
- 2 tsp active dry yeast
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
Instructions
- In a small saucepan, combine Dutch stroop, brown sugar, 3 oz unsalted butter, 1 teaspoon cinnamon, and a pinch of salt. Heat over medium until the mixture reaches a boil, then transfer to a bowl to cool and thicken.
- Warm the milk to 105°F and whisk in the active dry yeast until fully dissolved.
- Incorporate 2 room-temperature eggs, 6 oz melted butter, and granulated sugar into the yeast mixture, whisking until a homogeneous emulsion is formed.
- Add the remaining cinnamon, salt, and all-purpose flour. Mix on low speed, then knead on a floured surface into a smooth, soft ball. Divide into 18 pieces (approx. 50g each).
- Place dough spheres on a sheet pan, cover with plastic wrap, and let rest for one hour to allow for hydration and gluten relaxation.
- Preheat a waffle iron. Flatten a dough ball into a disc and bake for 2-3 minutes until deep golden brown. Immediately remove and split horizontally with a thin blade; spread one tablespoon of stroop filling inside and press the halves back together.
Notes
For the most consistent results, ensure your filling is slightly warm during assembly to maintain a smooth spreadable viscosity. If you find the waffles are cooling too quickly to split, work in small batches and keep the remaining dough spheres covered to prevent them from drying out.
- Prep Time: 1 hour 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Dutch