Stroopwafels
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- Equipo Cocinoa
- Preparation time
- 99 min
- Servings
- 16
Summary
The famous thin waffles of the Netherlands: two crisp wafers of yeasted dough, split while hot and sandwiched with a caramel of cinnamon, butter and brown sugar. Made in a thin waffle iron and eaten with coffee.
Ingredients
- 250 g Wheat flour
- 3 tablespoons Milk (lukewarm)
- 200 g Butter (125 g melted for the dough and 75 g for the filling)
- 1 u Egg
- 1 pinch Salt
- 75 g Sugar
- 150 g Brown Sugar
- 150 g Golden Syrup (golden syrup, or Liège syrup or cane molasses)
- 1 teaspoon Cinnamon (ground)
- 7 g Yeast (dried (1 sachet), or 20 g fresh)
Instructions
Dissolve the yeast in the lukewarm milk with a pinch of the sugar and wait until it turns slightly frothy.
5 min
In a bowl, mix the flour, the rest of the sugar and the salt. Add the melted, cooled butter, the egg and the yeasted milk, and knead to a smooth, soft, slightly greasy dough.
8 min
Cover the bowl and leave the dough to rest somewhere warm. Because of the butter it will not quite double in size, but it will feel puffier.
45 min
Make the filling: heat the brown sugar, syrup, 75 g of butter and the cinnamon in a pan over a medium heat, stirring until the sugar dissolves, then let it bubble for a couple of minutes. Keep it warm on the lowest heat or over a pan of hot water, as it needs to stay spreadable.
6 min
Heat the thin waffle iron and divide the dough into balls of about 30 g.
5 min
Put a ball in the centre of the iron, close it firmly and cook until the wafer is evenly golden. If your iron fits two, make them two at a time.
30 min
As soon as it comes out, trim the edges with a 9 or 10 cm round cutter and split it in half horizontally by sliding a thin, sharp knife in from the edge. Do this straight away, before it cools.
Spread one half with a spoonful of the warm caramel, cover with the other half and press lightly. Leave the stroopwafels to cool flat on a wire rack.
Notes
They are credited to the bakers of Gouda, who in the 19th century began sticking together wafers made from leftovers and crumbs with syrup; today they are sold freshly made at every Dutch market. You need an iron for very thin waffles: a stroopwafel iron, an Italian pizzelle maker or a wafer iron; an ordinary Belgian waffle maker will not do, as the waffles are too thick to split. The critical moment is splitting the wafer: it has to be done in the seconds after it comes off the iron, with a thin, sharp knife slid in from the edge; once it cools, it breaks. Make them one at a time and don't worry if the first few are ugly. If you cannot find golden syrup, use Liège syrup, light cane molasses or, at a push, a mild honey. The Dutch trick: rest a stroopwafel on top of a hot cup of coffee or tea for a couple of minutes; the steam softens the caramel and the wafer curves slightly. They keep for 4 days in an airtight tin.
More information
Guide indicatorsDifficulty, quality and data reliability
Guide indicators
- Estimated difficulty73/100
- Recipe completeness60/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
StorageKeeps 4 days in the fridge
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