The Dutch waffle known as stroopwafel is an icon of Dutch baking: two thin, crispy wafers held together by a cinnamon caramel filling that becomes irresistibly sticky when warmed. Originating in the city of Gouda in the 18th century, this treat has become a classic, traditionally enjoyed by placing the waffle over a steaming cup of coffee or tea to melt the filling.
This homemade recipe lets you recreate that authentic experience with simple ingredients. The dough, enriched with butter and yeast, is baked in a waffle iron to achieve that golden, crispy texture, while the filling of brown sugar, butter, and cinnamon provides the perfect balance of sweetness and spice.
Ideal for those seeking a special dessert, a culinary gift, or simply a coffee-time indulgence, this waffle is a culinary adventure that delights everyone. Although it requires some patience to shape the thin wafers, the result is a bite that transports you straight to Dutch markets.
Prep
45 min
Servings
10
In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, sugar, salt, and cinnamon (if using). Make a well in the center.
Pour the yeast mixture, softened butter, and egg into the well. Mix everything together to form a dough.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Form it into a ball, place it back in the bowl, cover with a kitchen towel, and let it rest for 15-20 minutes.
While the dough is resting, prepare the syrup filling. In a saucepan over medium heat, combine the brown sugar, butter, cinnamon, and corn syrup. Stir until the mixture is smooth and well combined. Set aside to cool slightly.
Preheat your stroopwafel iron or waffle maker.
Divide the dough into small balls, about 1 inch in diameter. Place a ball in the center of the preheated stroopwafel iron and close it. Cook for about 1-2 minutes until the stroopwafel is golden brown and crispy.
Remove the stroopwafel from the iron and immediately slice it in half horizontally to create two thin waffle cookies.
Spread a generous spoonful of the syrup filling onto one of the waffle cookies and top it with the other half. Press gently to make the filling spread to the edges.
Repeat this process with the remaining dough balls.
Allow the stroopwafels to cool and the filling to set before serving.
Enjoy your homemade Dutch stroopwafels with a warm beverage of your choice!
