Dutch Stroopwafels
Crispy waffles with a delicate caramel filling inside — a classic Dutch dessert that melts in your mouth. Perfect with hot coffee or tea.
Ingredients
- 150 ml Milk
- 10 g Dry yeast
- 250 g Wheat flour
- 120 g Butter
- 80 g Sugar
- 1 pcs Egg
- 1 pinch Salt
- 120 g Brown sugar
- 80 g Butter
- 1 tsp Cinnamon
Instructions
- Heat the milk to 37–40 °C and dissolve the yeast in it. Let the mixture stand for a couple of minutes to activate the yeast.
- In a separate bowl, combine the flour, softened butter, sugar, egg, and salt. Pour in the yeast mixture and knead thoroughly until the dough becomes smooth and uniform. Cover the bowl and let the dough rise for an hour at room temperature.
- While the dough is rising, prepare the caramel filling. Place the brown sugar, butter, and cinnamon in a saucepan. Heat over medium heat, stirring regularly, until the butter melts and the sugar dissolves completely. Let the mixture simmer for a couple of minutes. Keep in mind that the filling will thicken as it cools. Remove from heat and let cool to a warm state.
- Divide the dough into 14 balls of 35 g each. Heat a stroopwafel iron to maximum power.
- Place a ball of dough in the hot waffle iron, close it, and do not press too firmly — the waffle should remain thick enough to be cut in half. Cook for 1–2 minutes until golden brown.
- Remove the hot waffle from the iron and immediately cut out an even circle with a diameter of 8–9 cm using a round knife or cutter. Work quickly while the waffle is still hot.
- Place the hot waffle on a cutting board. Using a sharp knife and a kitchen towel (the waffle is very hot!), carefully cut the waffle horizontally in half.
- Generously spread the hot caramel filling on the bottom half of the waffle. Place the top half on top, pressing gently. Place the finished stroopwafel on a cooling rack. Repeat with all the remaining dough balls.