Dutch Stroopwafels (Syrup Waffles)
Homemade Dutch caramel-filled stroopwafels, or caramel waffle cookies, offer a superior taste experience compared to store-bought versions.
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Instructions
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Dissolve 1 ounce fresh yeast (or 1/2 ounce active dry, after hydrating 10 minutes in 1/4 cup milk) in 1 tablespoon lukewarm milk.
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Combine the yeast mixture with 4.4 ounces softened butter, 2.6 ounces superfine sugar, and 1 large egg.
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Whisk 8.8 ounces cake flour and a pinch of salt, then stir into the yeast-butter-sugar blend.
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Cover the dough and let it rise in a warm place for 1 hour.
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In a small saucepan over medium-low heat, warm 4.6 ounces golden syrup.
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Stir in 4.4 ounces brown sugar, 3.5 ounces unsalted butter, and 1 teaspoon ground cinnamon until the sugar melts.
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Remove the filling from heat and cool to lukewarm.
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Form dough into 1 1/2-inch balls, place them on a parchment-lined sheet, cover, and let rise for 15 minutes.
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Heat and lightly spray a waffle iron.
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Bake one dough ball at a time until golden, approximately 1.5 to 3 minutes.
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Quickly cut each warm waffle horizontally, spread about 1 tablespoon of filling inside, and press the halves together.
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Allow the finished stroopwafels to cool slightly before serving.