Dutch Stroopwafels
Jump to recipeIngredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup whole milk
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- 1
In a small bowl, dissolve yeast in warm milk and let stand for 5 minutes until foamy.
- 2
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- 3
Beat in egg and vanilla extract, then add the yeast mixture.
- 4
Gradually mix in flour and salt until a soft dough forms. Knead lightly and let rest for 10 minutes.
- 5
For the syrup filling, combine brown sugar, butter, cream, honey, cinnamon, and salt in a saucepan over medium heat.
- 6
Stir constantly until mixture reaches 240°F (soft ball stage), about 8-10 minutes. Remove from heat.
- 7
Divide dough into 12 equal portions and roll each into a ball.
- 8
Heat stroopwafel iron or pizzelle maker according to manufacturer's instructions.
- 9
Place dough ball in center of iron and cook for 1-2 minutes until golden brown.
- 10
While still warm, carefully cut each waffle horizontally in half using a sharp knife.
- 11
Spread 1-2 tablespoons of warm syrup filling on bottom half and sandwich with top half.
- 12
Let cool on wire rack until syrup sets, about 5 minutes before serving.
- 13
"title": "Dutch Stroopwafels",
- 14
"total_time": "50 minutes",
- 15
"prep_time": "30 minutes",
- 16
"photo_url": "https://images.unsplash.com/photo-1701895945876-c37547caa94c?w=1200&q=80&auto=format&fit=crop"