Dutch stroopwafel

Name: Dutch stroopwafel
Cuisine: Netherlands
Ingredients: 15 ml Milk; 10g Instant Yeast; 250g All purpose flour; 120g Unsalted Butter; 80g Sugar; 1 Egg; Pinch Salt; 200g Dutch Stroop; 120g Brown Sugar; 80g Unsalted Butter; 1 tsp Cinnamon

Dessert Netherlands

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Few dessert recipes are as satisfying as a well-made Dutch stroopwafel. The star here is milk, supported by a short list of everyday ingredients. It sits firmly in the Netherlands tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.

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Dutch stroopwafel — Dessert recipe, Netherlands cuisine — Dutch stroopwafel · Netherlands

Level Medium

Ingredients

15 ml Milk
10 g Instant Yeast
250 g All purpose flour
120 g Unsalted Butter
80 g Sugar
1 Egg
Salt
200 g Dutch Stroop
120 g Brown Sugar
80 g Unsalted Butter
1 tsp Ground Cinnamon

Method

Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.
In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth. Cover the bowl and let the dough rise for one hour.
When the dough is almost ready, make the stroop filling. Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved. Let it simmer for a while. The stroop will continue to thicken as it cools.
Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.
Place a ball of dough in the iron and close the iron. Don’t flatten the waffle too much; you should still be able to cut through it. Bake for 1-2 minutes until the waffle is nicely golden brown.
When the waffle is done, work quickly. Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).
Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is very hot, so use an oven mitt to hold it in place.
Take half a waffle and spread the (hot!) stroop on it. Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool. Repeat for all the balls.

Tips for the best Dutch stroopwafel

Keep the simmer gentle. A hard boil toughens milk and drives off the liquid too fast.
Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.

Variations

Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Can I make Dutch stroopwafel ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Is this Dutch stroopwafel recipe medium to make?

It is rated medium: 11 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for milk?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source