StroopwafelsCaramel Syrup Waffles
Thin Dutch waffles filled with a warm caramel syrup scented with cinnamon. When freshly made, the wafers stay crisp at the edges while the filling remains soft and chewy in the center.
Prep
1h 15m
Cook
25m
Serves
10
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 400gAll-Purpose Flour
- 7gActive Dry Yeast
- 150mlWhole Milk (warmed)
- 1pcsEgg
- 60gBrown Sugar
- 150gUnsalted Butter (softened)
- 2gCinnamon Powder
- 4gSalt
Filling
- 250gStroop Syrup
- 120gBrown Sugar
- 80gUnsalted Butter
- 2gCinnamon Powder
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast into the warmed whole milk and let it stand briefly.
- 02
Mix in the all-purpose flour, brown sugar, softened unsalted butter, egg, cinnamon powder, and salt until a soft dough forms.
- 03
Cover and let the dough rise in a warm place around 30°C (86°F) until puffy.
- 04
Divide the dough into small portions and preheat a waffle iron to about 200°C (400°F).
- 05
Bake each portion until it forms a thin golden waffle. While still warm, carefully slice each waffle horizontally into two thin layers.
- 06
Melt the unsalted butter in a saucepan, then stir in the stroop syrup, brown sugar, and cinnamon powder until smooth and glossy.
- 07
Spread the warm filling over one cut side of each waffle and press the other half on top. Let them cool so the filling settles.
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