Stroopwafel Recipe

Prepare the Dough

1. In a mixing bowl, combine 200 grams of all-purpose flour, 100 grams of unsalted butter (softened), 50 grams of sugar, 7 grams of dry yeast, a pinch of salt, 1 egg, and 2 tablespoons of warm milk. Mix until a smooth dough forms. Cover and let it rest for about 45 minutes to an hour.

Make the Syrup Filling

2. In a saucepan over medium heat, combine 200 grams of sugar, 200 grams of brown sugar, 50 grams of unsalted butter, 1 teaspoon of cinnamon, and 200 ml of dark corn syrup or molasses. Stir continuously until the sugars have dissolved and the mixture is smooth. Let it simmer for a few minutes until it thickens slightly, then remove from heat and allow to cool a bit.

Cook the Waffles

3. Preheat a waffle iron designed for thin waffles or use a stroopwafel iron if available. Divide the dough into small balls (about 30 grams each). Place a ball of dough in the waffle iron and cook until golden brown and crisp, about 1-2 minutes.

Assemble the Stroopwafels

4. While the waffles are still warm, carefully split them into two thin layers using a sharp knife. Spread a generous amount of the syrup filling on one half and place the other half on top to form a sandwich. Press gently to seal the edges. Repeat with the remaining waffles and filling.