Classic Dutch Stroopwafels
The original and most iconic stroopwafel — crisp on the outside, warm and syrupy inside.
🍳 Cook: 1 min🍽️ Makes 10
Nutrition
180
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 350 g | All-purpose flour (for the dough) | |
| 7 g | Dry yeast | |
| 120 ml | Warm milk | |
| 150 g | Butter, softened | |
| 200 g | Brown sugar | |
| 1 | Egg | |
| ¼ tsp | 1.3 ml | Salt |
| 1 tsp | 5 ml | Cinnamon (optional) |
| 100 g | Butter (for the caramel syrup / stroop) | |
| 150 g | Golden syrup or molasses | |
| ½ tsp | 2.5 ml | Ground cinnamon |
| 50 g | Sugar |
Instructions
The original and most iconic stroopwafel — crisp on the outside, warm and syrupy inside.
Cooking Time: 1 hour. Calories: ~180 kcal per stroopwafel (makes 10).
- Make the dough: Dissolve yeast in warm milk and let sit 5 minutes. Mix flour, sugar, salt, cinnamon (if using), egg, butter, and yeast mixture. Knead until soft. Let rise 45 minutes.
- Divide into 10 equal balls.
- Cook the waffles: Preheat waffle iron. Flatten a dough ball and press it into the iron until golden and crisp (about 2–3 minutes). While hot, slice each waffle horizontally to create two thin halves.
- Make the syrup: In a saucepan, melt butter, sugar, and syrup. Simmer until slightly thick (about 8 minutes). Stir in cinnamon.
- Assemble: Spread warm syrup onto one half and sandwich with the other. Let cool slightly.
Tips:
- Use a waffle cone maker or pizzelle press for thinness.
- Slice the waffle while still hot — it's the only way to cut it cleanly.