Stroopwafels are crispy Dutch waffle cookies sandwiched with warm caramel-cinnamon syrup filling. Homemade versions made with fresh yeast dough and golden syrup filling taste far superior to mass-produced supermarket versions.
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Gather the ingredients.
In a medium bowl, dissolve 1 ounce (25 grams) fresh yeast cake or 1/2 ounce active dry yeast in 1 tablespoon lukewarm milk . If using active dry yeast , dissolve in 1/4 cup lukewarm milk and let the mixture sit 10 minutes to hydrate.
Add 4.4 ounces (125 grams) unsalted butter or best-quality roomboter (softened) , 2.6 ounces (75 grams) superfine sugar or witte basterdsuiker , and 1 large egg . Stir to combine.
Whisk 8.8 ounces (250 grams) cake flour or zeeuwse bloem and 1 pinch fine salt together, then stir into the yeast-butter-sugar mixture.
Cover the dough with a warm, moist dish towel and allow to rise in a warm place for 1 hour.
Gather the ingredients.
Add 4.6 ounces (200 grams) golden syrup or keukenstroop to a small saucepan on medium-low heat. when the syrup is warm, stir in the 4.4 ounces (125 grams) brown sugar or bruine basterdsuiker, 3.5 ounces (100 grams) unsalted butter or best-quality roomboter , and 1 teaspoon ground cinnamon . Stir continuously until the sugar is melted.
Remove from the heat and set aside to cool to lukewarm.
Form dough into balls about 1 1/2-inches in diameter. Transfer the dough balls to a parchment-lined or greased cookie sheet; they should not touch each other.
Cover with a warm, moist dish towel and allow to rise for 15 minutes.
Heat the waffle iron and spray both sides lightly with cooking spray.
Place 1 dough ball in the iron and bake until golden. This should take about 1 1/2 minutes in an electric waffle iron or 2 to 3 minutes in a stovetop version.
Working quickly and use a clean kitchen towel to protect your hands from the heat, cut the waffles in half horizontally (a serrated bread knife works best). Spoon and spread about 1 tablespoon of syrup filling in the center of the waffle. Cover with the second sandwich half, pressing down lightly to help spread the filling inside. Let cool slightly, then serve.
Store cooled stroopwafels in an airtight container at room temperature for up to 2 days. Reheat gently in a toaster oven or warm over a hot cup of coffee to soften the filling.
waffle iron (electric or stovetop) · serrated bread knife · medium bowl · small saucepan
Yes. Use 1/2 ounce active dry yeast dissolved in 1/4 cup lukewarm milk, then let it sit 10 minutes to hydrate before adding to the butter-sugar mixture.
Let them cool slightly after filling, about 1–2 minutes, to allow the syrup to set slightly while still warm.
Any standard waffle iron works: electric waffle irons bake waffles in about 1.5 minutes, while stovetop versions take 2–3 minutes. Look for one that makes thin, compact waffles rather than thick Belgian-style.
Yes. Prepare the dough, cover it, and refrigerate for up to 8 hours. Let it come to room temperature before forming balls and the second rise.
Store in an airtight container at room temperature for up to 2 days. Reheat gently in a toaster oven or over a warm cup of coffee to soften the filling before eating.
