Dutch Stroopwafel
Dutch stroopwafels are thin, crispy-edged waffle rounds split while hot and filled with warm caramel syrup—an 18th-century Gouda classic made at home with yeasted dough, proper proofing, and precisely tempered caramel.
Dutch stroopwafels are thin, crispy-edged waffle rounds split while hot and filled with warm caramel syrup—an 18th-century Gouda classic made at home with yeasted dough, proper proofing, and precisely tempered caramel.
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In a stand mixer with the paddle attachment, cream the room-temperature butter with the sugar and cinnamon.
Add the lukewarm milk and instant yeast and mix to combine, then add the egg and mix for about a minute.
Stir the salt through the flour, add it to the bowl, and mix until no dough sticks to the sides.
Knead the dough for a few minutes on a floured surface until smooth.
Divide the dough into 50-gram portions and shape each into a small ball. Place on a sheet pan.
Cover the dough balls with a damp cloth or plastic wrap and rest in a warm spot for 45–60 minutes. Alternatively, refrigerate overnight for enhanced flavor.
While the dough rests, make the caramel filling: melt the butter over medium-low heat, then add the brown sugar and stir until dissolved.
Add the golden syrup and cinnamon to the butter-sugar mixture. Whisk constantly as the mixture reaches a strong simmer.
Cook the caramel until it reaches the soft-ball stage: 234°F to 240°F (112°C to 115°C) on a candy thermometer.
Remove the caramel from heat and allow to cool until lukewarm. Keep warm in a glass bowl over a hot water bath if needed during assembly.
Heat a stroopwafel iron or pizzelle maker.
Place a 50g dough ball on the iron, close the lid, and bake until golden brown, about 2–3 minutes.
Immediately remove the hot waffle and use a thin, sharp knife to split it horizontally into two thin rounds while still hot.
Spread a thin layer of caramel filling on one half, then press the two halves together.
Allow to cool. Repeat with remaining dough balls.
Store finished stroopwafels in a closed container in a dry, dark place away from heat to prevent syrup leakage.
Store finished stroopwafels in a closed container in a dry, dark place away from heat to prevent syrup leakage and preserve crispness.
stroopwafel iron or pizzelle maker · candy thermometer · stand mixer with paddle attachment · sheet pan
Cook the caramel to soft-ball stage: 234°F to 240°F (112°C to 115°C) on a candy thermometer. This ensures the filling stays creamy and doesn't harden or crystallize.
Yes. After shaping into 50-gram balls, cover and refrigerate overnight for enhanced flavor. This cold fermentation develops a deeper, more complex taste.
Remove the hot waffle from the iron immediately and use a thin, sharp knife to carefully slice it horizontally into two thin rounds while still hot. The heat makes the waffle pliable.
Store in a closed container in a dry, dark place away from heat to prevent syrup leakage. Proper storage maintains crispness and prevents the caramel from running.
Yes. A pizzelle maker produces a similar thin waffle. Bake time remains about 2–3 minutes until golden brown.
