Homemade Stroopwafels Recipe
Make homemade stroopwafels from scratch with our easy recipe! made with simple ingredients like butter, sugar, and caramel syrup. With layers of rich ultra-thin cookies filled with gooey caramel syrup. These Dutch treats are a perfectly delicious gift for yourself and your loved ones and a must-try for any dessert lover! Join us in this culinary adventure, and we promise you’ll be making these sweet treats over and over again!
Gooey Caramel filling sandwiched in between two ultra-thin crispy wafers – what’s not to love? Don’t skip them! Follow this easy recipe to create these delightful caramel-filled waffles that are perfect with your coffee or tea. Fresh, warm stroopwafels are simply the most delicious. I highly recommend making them yourself.
History of Stroopwafels
Ever heard of stroopwafels? They’re these super delicious, thin, round waffles filled with sweet, sticky syrup. Think of them as a Dutch version of a cookie sandwich.
Stroopwafels originated in the Dutch city of Gouda in the 18th century. Originally, they were made using leftover crumbs from baking other pastries. The name “stroopwafel” literally means “syrup waffle,” reflecting the sweet, sticky syrup filling that is the hallmark of this beloved Dutch treat. Interestingly, the tradition of placing a stroopwafel on top of a hot cup of coffee or tea helps warm and soften the syrup inside, making it even more delicious. Some people prefer them cold and chewy, others prefer them warm and slightly brittle.
Stroopwafels are a Dutch treat that is very popular both inside and outside the Netherlands. They are thin round waffles, filled with syrup that has a hint of cinnamon. They are very addictive! When a Dutchman wants to charm a foreigner, the best gift to bring is a box of these syrup-filled waffles.
Want to make your own? It’s pretty easy! You can find the recipe online, and it’s not too complicated.
Fun fact: The name “stroopwafel” literally means “syrup waffle” in Dutch. There are two well-known types of syrup in the Netherlands: “Schenkstroop” ‘Schenkstroop’ is a thick, sticky sugar syrup with the color of caramel. and “appelstroop” ‘Apple syrup’ is -in short- made from apples and is too thick to pour. Although both varieties are thicker, the first you can pour, the second is more for spreading. Stroopwafels are usually served with coffee or tea. Some people like them cold and chewy, while others prefer them warm and slightly brittle. So, next time you’re craving something sweet and delicious, give stroopwafels a try! You won’t be disappointed.
Ingredients of Homemade Stroopwafels
Waffle Dough
- Milk: Warm milk helps activate the yeast and provides moisture to the dough. The milk mustn’t be too hot, as excessive heat can kill the yeast.
- Instant Dry Yeast: is a leavening agent that helps the dough rise and become airy. It doesn’t need to be dissolved in water before use, which makes it convenient for dough recipes.
- Unsalted Butter: adds richness and a tender texture to the dough. It also helps with flavor and creates a soft, pliable dough.
- Eggs: Eggs contribute to the structure of the dough, adding moisture and richness. Using eggs at room temperature ensures they incorporate more evenly into the dough.
- Granulated Sugar: Sugar sweetens the dough and also helps with the browning process during baking. It contributes to the overall flavor and texture.
- All-purpose Flour: provides structure to the dough. The amount used affects the texture; too little flour can make the dough too sticky, while too much can make it dry.
- Cinnamon Powder: adds a warm, aromatic flavor that complements the caramel filling and enhances the overall taste of the stroopwafels.
- Salt: Enhances the flavors of the other ingredients and balances the sweetness, making the dough more flavorful.
Caramel Filling
Caramel filling is a classic component of many desserts, adding a rich, sweet, and slightly bitter flavor
- Granulated Sugar: This is the base ingredient for the caramel. When heated, it melts and caramelizes, creating the signature golden-brown color and sweet flavor.
- Heavy Cream: Adding heavy cream to the caramel helps to soften the texture, making it smoother and more palatable. It also adds a touch of richness and creaminess.
- Unsalted Butter: Butter adds a buttery flavor and helps to create a smoother, more cohesive caramel.
- Sea Salt: A pinch of sea salt balances the sweetness of the caramel, enhancing the overall flavor profile.
How to Make Homemade Stroopwafels
the Caramel Filling
Begin by heating the granulated sugar in a saucepan over high heat. Stir constantly to ensure even melting and prevent burning.
Once the sugar has melted into a thick, golden-brown caramel, carefully add the unsalted butter. Stir continuously until the butter has melted and combined with the caramel.
Continue cooking the caramel for about 1 minute without stirring. This allows the caramel to develop its rich flavor and texture.
Gradually add the heavy cream, stirring slowly and carefully to prevent the caramel from seizing up.
Once the cream has been fully incorporated, bring the mixture to a boil. Continue to cook for 1 minute, stirring occasionally.
Remove the pan from the heat and stir in the sea salt. Let the caramel sauce cool completely before using.
the Waffle Dough
Combine the warm milk with the instant dry yeast in a large mixing bowl. Mix well to activate the yeast.
Then, add the melted butter, eggs, and sugar to the yeast mixture. Beat until the ingredients combine each other.
Next, sift the flour, cinnamon powder, and salt into the bowl. Beat again until the dry ingredients and the wet ingredients are incorporated together.
Transfer the dough to a working surface and knead a few times to develop the gluten. Form the dough into a ball, cover it with plastic wrap, and let it rest in a warm place for about 1 hour, allowing it to rise.
Cooking the Stroopwafels
After that, divide the risen dough into 24 equal pieces, each about ⅛ of the dough.
Roll each piece of dough into a ball, then flatten it slightly while Preheat your waffle iron to medium heat.
Place one flattened dough ball onto the preheated waffle iron. Close the iron and cook for about 3 minutes or until golden brown. Flip the waffle halfway through cooking for even browning.
Remove the cooked waffle from the waffle iron and immediately spread a layer of caramel filling on one half of the waffle.
Place another waffle on top of the half with caramel, creating a sandwich. Lastly, cool the assembled stroopwafels on a cooling rack before serving. If you want to save more, then place them into an air-tight container to make it keep crispy.
Enjoy your delicious homemade stroopwafels! These crispy waffles filled with sweet caramel are a delightful treat that can be enjoyed any time of day.
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Homemade Stroopwafels
Equipment
- Waffle Cone Maker
Ingredients
Waffle Dough
- ¼ cup Milk warm
- 2 tsp Instant Dry Yeast
- 1 cup Unsalted Butter melted
- 2 Eggs room temperature
- ⅔ cup Granulated Sugar
- 3 cup All-purpose Flour
- ½ tsp Cinnamon Powder
- ½ tsp Salt
Caramel Filling
- 1 cup Granulated Sugar
- ½ cup Heavy Cream
- 90 g Unsalted Butter
- 1 tsp Sea Salt
Instructions
Caramel Fillling
- Heat granulated sugar in high heat. Stirring constantly until melt into a thick brown. Be careful not to burn.
- Once sugar is completely melted, add the butter and stir constantly until melted and combined.
- After the butter and caramelized sugar have combined, cook for 1 minute without stirring.
- Add heavy cream and stir slowly until combined. Then boil for 1 minute without stirring. Turn off heat then add the salt. Cool the caramel sauce down.
Waffle Dough
- In a large mixing bowl, combine warm milk with instant dry yeast, mix well. Add in melted butter, eggs, and sugar then beat until well combined.
- Sift flour, cinnamon powder, and salt into the bowl then beat again until well combined. Transfer the dough into a working surface then knead a few time and form a ball. Cover it with a plastic wrap and let it rest for 1 hour.
- Divide the dough into 24 pieces or ⅛ each, roll each dough into a ball and flatten slightly.
- Preheat waffle iron over medium heat then place the dough and close the iron to flatten the dough and cook for about 3 minutes. Flip the iron occasionally so that the waffles cook evenly.
- Remove the waffle from the waffle iron, then immediately cut the waffle with cookie cutter and cut into half horizontal using a sharp knife. Repeat with all the dough.
- Spread caramel filling on one half and sandwich the other half together. Place it on a cooling rack to cool completely then place them into an air-tight container.
Very close to the original Dutch recipe.