Dutch Stroopwafel Recipe
Dutch Stroopwafels don't need any introduction. These caramel-filled waffle cookies are wildly popular and available in many US markets. Just wait until you've tasted a freshly-baked, homemade stroopwafel. Wow!
cookies
Ingredients
Stroop filling
- 7 oz Dutch Stroop (⅔ cup (see note))
- 4 oz brown sugar (½ cup)
- 3 oz unsalted butter
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
Waffle Dough
- 2 oz whole milk (¼ cup, warm)
- 2 ¼ teaspoons dry yeast (7 g or 1 packet)
- 2 large eggs (room temperature)
- 6 oz unsalted butter (melted)
- 5 oz granulated sugar (⅔ cup)
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 15 oz all purpose flour (3 cups, see note)
Instructions
- Combine 7 oz Dutch Stroop, 4 oz brown sugar, 3 oz unsalted butter, 1 teaspoon ground cinnamonand ⅛ teaspoon table salt in a small saucepan. Cook over medium heat until the sugar and butter are melted and the mix just comes to a boil. Transfer the filling to a bowl and set aside to cool.
- Combine 2 oz whole milk and 2 ¼ teaspoons dry yeast in the bowl of a stand mixer or in a large mixing bowl. Use the beater and mix until the yeast is dissolved. Add 2 large eggs, 6 oz unsalted butter (melted) and 5 oz granulated sugar.
- With the mixer running on low, add ½ teaspoon ground cinnamon and ¼ teaspoon table salt. Add 15 oz all purpose flour and mix until most of the flour is incorporated. Turn the dough out into a lightly floured surface and knead into a ball. The dough is quite soft.
- Divide the dough into 18 pieces, each piece should weigh about 50g. Roll each piece to a ball and line them up on a sheet pan. Cover with plastic wrap and set the dough aside for 1 hour.
- Preheat the waffle iron. Take a ball of dough and flatten it to a disc. Place it on the waffle iron and close the iron.
- Bake until golden brown, about 2-3 minutes. Use a fork to lift the waffle off the iron. Immediately use a knife with a thin sharp blade to split and open up the waffle. Generously spread the inside of the waffle with stroop (about a tablespoon) and sandwich the two halves together. Continue with the remaining dough.
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Notes
If you can't find Dutch stroop you can use half light corn syrup and half molasses.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!