Description
Delight in these irresistibly delicious homemade Stroopwafels, classic Dutch caramel waffle cookies that feature a perfectly crisp waffle exterior paired with a luscious, buttery caramel filling. Made from scratch with a yeast dough and rich caramel syrup, these treats are ideal for savoring with coffee or tea, offering a unique blend of cinnamon-spiced dough and sweet, creamy filling.
Ingredients
Scale
Dough Ingredients
- 0.25 cup warm Milk (essential for activating the yeast)
- 2 tsp Instant Dry Yeast (ensures the dough rises beautifully)
- 1 cup Unsalted Butter (melted, adds richness and flavor)
- 2 Eggs (room temperature, helps bind the ingredients)
- 0.67 cup Granulated Sugar (enhances sweetness)
- 3 cups All-purpose Flour (base of the dough)
- 0.5 tsp Cinnamon Powder (adds aromatic touch)
- 0.5 tsp Salt (balances sweetness)
Caramel Filling Ingredients
- 1 cup Granulated Sugar (creates deep caramel flavor)
- 90 g Unsalted Butter (makes the caramel rich)
- 0.5 cup Heavy Cream (gives creamy consistency)
- 1 tsp Sea Salt (enhances sweetness of caramel)
Instructions
- Prepare the Caramel: Heat 1 cup granulated sugar in a saucepan over high heat, stirring constantly until it melts completely into a thick brown caramel.
- Add Butter: Once the sugar is fully melted, add 90 grams of unsalted butter and stir until it is well melted and combined with the caramel.
- Cook the Mixture: Allow the butter and caramelized sugar to cook together for 1 minute without stirring to develop flavor.
- Add Cream and Salt: Carefully pour in 0.5 cup heavy cream and stir until fully combined. Let the mixture boil for 1 minute, then add 1 teaspoon sea salt and remove from heat. Set the caramel filling aside to cool while preparing the dough.
- Mix the Dough: In a large mixing bowl, combine 0.25 cup warm milk and 2 teaspoons instant dry yeast. Let it activate for a few minutes. Add 1 cup melted unsalted butter, 2 room temperature eggs, and 0.67 cup granulated sugar; mix well to combine.
- Incorporate Dry Ingredients: Sift together 3 cups all-purpose flour, 0.5 teaspoon cinnamon powder, and 0.5 teaspoon salt. Gradually add these dry ingredients to the wet mixture and beat until a soft dough forms. Knead gently on a floured surface, then cover the dough and let it rest for 1 hour to rise.
- Shape the Dough: After resting, divide the dough into 24 equal pieces. Roll each piece into a ball and slightly flatten to prepare for cooking.
- Preheat and Cook: Preheat a stroopwafel or waffle iron. Place one dough ball inside the iron, close it, and cook for approximately 3 minutes or until the waffle is golden and crisp.
- Cut and Cool: Remove each cooked waffle from the iron, use a cookie cutter to trim into uniform rounds, and then carefully slice each waffle horizontally into two thin layers while still warm.
- Assemble: Spread a generous amount of the prepared caramel filling on one half of each waffle and sandwich it with the other half. Allow them to cool and set before serving.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast during activation.
- Keep an eye on the caramel as it can burn quickly; stir constantly during melting.
- Use a proper stroopwafel iron if possible for authentic texture and size; a standard waffle iron can be used as a substitute but adjust cooking time accordingly.
- Slicing the waffles while warm prevents cracking and allows easier filling.
- Store Stroopwafels in an airtight container to maintain crispness.
