A Dutch delight, Stroopwafels combine waffles with a biscuit-like structure and an indulgent caramel filling. They are made from two thin layers of baked dough which are joined together with a layer of caramel in the middle. Stroopwafels are basically Holland’s answer to the Oreo. They may not be the easiest thing to perfect and are guaranteed to create some mess, but the final results are without a doubt very tasty.
Dutch Stroopwafels Method
Start by making the dough: pour the flour and the butter into a bowl and rub together until it has a breadcrumb texture. After this, mix in the sugar, the cinnamon and the yeast.
Next, add the warm water to your mixture, stirring it in bit by bit. Then add in the egg and season with the salt.
Knead your dough for roughly 2 minutes until soft. Mould into a ball, cover and leave for 30 minutes.
Now it’s time to start the caramel. Melt your sugar and butter in a pan on a low heat, stirring as you go. Once the sugar has dissolved, stir in the maple syrup and the cinnamon. When the caramel is creamy and there’s no sign of any sugar granules left, stir in the vanilla extract and keep the mixture warm.
Next, divide your ball of dough into 12 pieces of equal weight, roughly 40g each. Roll these into small balls and cover with a damp cloth. This will prevent them drying out. While you do this, heat up the waffle machine.
Grease both plates of your waffle machine with your oil and bake each dough ball one at a time. Each should take roughly 1-2 minutes, but cook until golden brown.
Once each dough ball is cooked, place on a chopping board immediately and cut the waffles into a circle using a 10cm round metal cutter. Then slice each in half horizontally, as you would a bagel or a scone.
Finally, add a tablespoon of your caramel filling between your two slices of waffle. Ensure it is even and spread to the edges. Place this on a wire rack to cool and then repeat with each stroopwafel until you have 12 Dutch treats!
