Dutch stroopwafel

Dessert · Netherlands classic.

Ingredients

• 15 ml Milk
• 10g Instant Yeast
• 250g All purpose flour
• 120g Unsalted Butter
• 80g Sugar
• 1 Egg
• Pinch Salt
• 200g Dutch Stroop
• 120g Brown Sugar
• 80g Unsalted Butter
• 1 tsp Cinnamon

Method

1. Continue cooking — Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.
2. Continue cooking — In another bowl, combine flour, butter, sugar, egg, and salt.
3. Mix together — Pour in the yeast mixture and knead until smooth.
4. Cover and cook — Cover the bowl and let the dough rise for one hour.
5. Continue cooking — When the dough is almost ready, make the stroop filling.
6. Stir — Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved.
7. Simmer — Let it simmer for a while. The stroop will continue to thicken as it cools.
8. Continue cooking — Shape the dough into balls weighing about 35 grams each.
9. Continue cooking — Make a total of 14. Turn your stroopwafel iron on the highest setting.
10. Continue cooking — Place a ball of dough in the iron and close the iron.
11. Continue cooking — Don’t flatten the waffle too much; you should still be able to cut through it.
12. Bake — Bake for 1-2 minutes until the waffle is nicely golden brown.

More Netherlands recipes

• Apple cake
• Apple Potato Mash (Hete bliksem)
• Bitterballen (Dutch meatballs)
• Boterkoek (Dutch Butter Cake)
• Dutch Apple Pie
• Dutch poffertjes (mini pancakes)