How to Make Stroopwafels: An Easy Recipe For Dutch Syrup Waffles

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar retains some nutrients and has a lower glycemic index.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides a natural sweetness with additional flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: gluten-free flour

Whole wheat flour adds fiber and nutrients.

Cream the butter, sugar, and cinnamon together in a stand mixer with the paddle attachment.

Scrape down the edges of the bowl to ensure thorough mixing.

Add the lukewarm milk and instant yeast to the mixture and mix well.

In a separate bowl, stir the salt into the flour to ensure even distribution.

Add the egg to the mixture in the stand mixer while incorporating the flour mixture gradually.

Mix until no dough is stuck to the sides of the bowl.

Dust flour on the work surface and knead the dough for a little bit to develop gluten.

Divide the dough into 50 gram balls, approximately 10 stroopwafels worth.

Cover the dough balls with plastic wrap and let them rest in a warm spot for 45 minutes to an hour.

Combine the keukenstroop, brown sugar, soft butter, cinnamon powder, and a pinch of salt in a saucepan.

Warm the mixture over medium-low heat, stirring until the sugar is dissolved and the butter is melted.

Transfer the syrup to a glass bowl over simmering water to keep it warm and spreadable.

Preheat the wafel iron and prepare the workspace with the dough balls and syrup.

Place a ball of dough closer to the hinge of the wafel iron and close it, cooking for one minute.

Open the wafel iron after one minute and remove the waffle with a spatula.

Use a 10 centimeter cookie cutter to cut a circle from the waffle while it's still warm.

Slice the waffle into two thin pieces with a sharp paring knife and spread syrup between the halves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens