Homemade Dutch stroopwafels are crispy-edged waffle cookies split and filled with warm caramel stroop, best enjoyed fresh from the iron. This recipe yields 18 golden waffles with a soft, yeasted dough and a rich caramel-cinnamon filling.
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Combine 7 oz Dutch Stroop, 4 oz brown sugar, 3 oz unsalted butter, 1 teaspoon ground cinnamon and 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.
Cool waffles completely before stacking with parchment between layers; store in an airtight container at room temperature up to 2 days. Freeze up to 1 month and reheat gently at 250°F for 2–3 minutes.
waffle iron · stand mixer (or large mixing bowl + hand beater) · small saucepan · thin sharp knife
Yes. Shape the dough into balls, cover with plastic wrap, and refrigerate up to 12 hours. Let them come to room temperature (about 30 minutes) before flattening and baking.
Bake for 2–3 minutes until golden brown. The waffle should be set and lightly crispy on the outside but still warm enough to split and fill.
Dutch stroop is a thick caramel syrup. A close substitute is a mix of equal parts dark corn syrup and molasses, heated with butter and cinnamon, though the flavor will differ slightly.
Cool waffles completely, layer with parchment, and freeze up to 1 month. Reheat gently in a low oven (250°F, 2–3 minutes) to crisp the exterior without drying them out.
Yes. The high butter and egg content and yeasted structure create a tender, cake-like interior. Knead it gently on a floured surface and don't overwork it.
