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Stroopwafel

Name: Stroopwafel
Total time: 90 min
Yield: Serves 12
Cuisine: Netherlands
Ingredients: 250g All-purpose flour; 1 tsp Dry yeast; 150g Butter; 60ml Milk; 1 Egg; 50g Sugar; 150g Brown sugar; 1 tsp Cinnamon powder; A pinch Salt

Dessert

⏱ 90 min

👥 Serves 12

Difficulty ⭐⭐⭐

Two thin waffle layers sandwiching caramel syrup — a cookie born in Gouda, the Netherlands.

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📖 The Story Behind This Dish

Stroopwafels are said to have been created in the late 18th century in Gouda, the town famous for cheese. A thin waffle is split into two layers and sandwiched with cinnamon-scented caramel syrup. The Dutch way is to rest one on top of a hot cup of coffee or tea so the steam softens the syrup before eating.

🌆 Where it's eaten: At a Dutch morning market, a baker swiftly splits fresh waffles in two, spreads warm syrup, sandwiches them, and hands them over hot.

🥕 Ingredients (serves 12)

All-purpose flour 250g
Dry yeast 1 tsp
Butter 150g
Milk 60ml
Egg 1
Sugar 50g
Brown sugar 150g
Cinnamon powder 1 tsp
Salt A pinch

👩‍🍳 Instructions

Dissolve the yeast in warm milk, mix with the flour, 100g melted butter, egg, sugar, and salt, knead, and rest 45 minutes.
Cook down the dark sugar, remaining butter, cinnamon, and 2 tbsp water into a thick syrup.
Divide the dough into 12 balls.
Bake thinly in a hot waffle iron for about 1 minute.
Slice horizontally into two layers while hot.
Spread syrup on one layer and sandwich with the other.

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