Sander's Dutch Stroopwafels recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides natural sweetness with added flavor.

Warm the milk and stir the yeast into it, allowing it to stand for a few minutes.

Combine the milk mixture with the egg, sugar, and melted butter in a standing mixer and mix until combined.

Add flour and salt to the mixture and mix well.

Allow the dough to stand for at least 45 minutes or up to overnight.

Place a 2-quart pan over high heat and add the brown sugar, then pour water over the top, heating and stirring until melted and bubbling.

Warm the cream in the microwave for 30 seconds.

Add the cream all at once into the sugar mixture and stir constantly until well combined, boiling at high heat until thickened (candy thermometer registers 238°F).

Let the syrup cool until it reaches a spreadable consistency, reheating if it becomes too thick.

Warm the waffle iron and measure 40-gram balls of dough, flattening them before placing in the waffle iron.

Bake until steam stops, about 1 to 2 minutes.

Once cooked, quickly split each waffle down the middle to make two halves, spread slightly cooled syrup over one half, and place the other half on top.

Cut with a 3-inch circle cutter after the syrup is in place.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens