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Stroopwafels

Thin, crisp Dutch waffle cookies pressed from a yeasted dough and sandwiched with a warm brown sugar and syrup filling that softens as it sits. Plan ahead: let the dough rise for 1 hour.

50 minMediumServes 12180 cal/serving

DutchDessertStovetopVegetarian

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Ingredients

  • 2 cups all-purpose flour
  • 2 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (for dough), softened
  • 1/2 cup whole milk, warmed
  • 1/2 cup light brown sugar (for filling)
  • 1/4 cup unsalted butter (for filling)
  • 1/4 cup light corn syrup (in place of golden syrup)

Instructions

  1. 1

    Warm 1/2 cup warmed whole milk to about 110F. Stir in 2 tsp active dry yeast and 1/4 cup granulated sugar, then rest 5 minutes until foamy.

  2. 2

    Whisk 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp ground cinnamon in a large bowl. Add the yeast mixture and 1/2 cup softened unsalted butter (for dough), then knead 6 to 8 minutes until smooth.

  3. 3

    Cover the dough and let it rise in a warm place for 1 hour, until doubled.

  4. 4

    Make the filling: melt 1/4 cup unsalted butter (for filling), 1/2 cup light brown sugar (for filling), and 1/4 cup light corn syrup (in place of golden syrup) in a small saucepan over low heat. Stir until smooth, then set aside to cool slightly.

  5. 5

    Heat a stroopwafel iron over medium heat. Divide the dough into 12 balls and press each one in the iron for about 1 minute per side, until golden.

  6. 6

    While each waffle is still hot, trim it into a neat round and split it horizontally into two thin layers with a sharp knife.

  7. 7

    Spread a thin layer of the filling on the cut side of one layer and press the other layer on top. Let the cookies rest until the filling sets.

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Questions

What is Stroopwafels?

Thin, crisp Dutch waffle cookies pressed from a yeasted dough and sandwiched with a warm brown sugar and syrup filling that softens as it sits. Plan ahead: let the dough rise for 1 hour. This reference files it under Dutch dessert: made on the stovetop, rated medium and about 50 minutes start to finish.

How much time should I plan for Stroopwafels?

As written, 50 minutes: 30 of prep and 20 of cooking. The longest single stretch is the hands-off wait in step 3, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

What if the yeast does not foam in Stroopwafels?

Step 1 reads: "Stir in 2 tsp active dry yeast and 1/4 cup granulated sugar, then rest 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of corn syrup in Stroopwafels?

The entry for Stroopwafels calls for 1/4 cup light corn syrup (in place of golden syrup). In its place: Honey works in baking, measure for measure. In candy work do not substitute: the syrup is there to stop sugar crystals forming.

Can I make Stroopwafels dairy-free?

Yes. The dairy in Stroopwafels is 1/2 cup unsalted butter (for dough), softened, 1/2 cup whole milk, warmed, 1/4 cup unsalted butter (for filling). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Stroopwafels vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup unsalted butter (for dough), softened, 1/2 cup whole milk, warmed and 1/4 cup unsalted butter (for filling). For fully plant-based entries, see the vegan dessert collection.

Can I make Stroopwafels ahead?

Yes, it takes well to being made ahead. Keep Stroopwafels covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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