Description
Delicious homemade stroopwafels filled with caramel syrup.
Ingredients
Scale
- 3/4 cup unsalted butter
- 1/4 cup whole milk
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 packet (2 1/4 tsp) instant or active dry yeast
- 1/4 tsp coarse Kosher salt
- 1/2 tsp ground cinnamon
- 3 cups all-purpose flour, fluffed, spooned and leveled
- 3/4 cup Lyle’s golden syrup
- 1 1/2 tsp molasses, not blackstrap
- 6 tbsp light brown sugar
- 6 tbsp unsalted butter
- 3/4 tsp ground cinnamon
- 3/4 tsp vanilla extract
- pinch salt
Instructions
- In a saucepan, heat the butter and milk over medium low heat, just until the butter is completely melted. Remove from heat.
- In a bowl, whisk together the melted butter, milk, eggs, sugar, vanilla, yeast, salt, and cinnamon.
- Add the flour, and use a spatula to stir into a soft, smooth dough.
- Use a medium cookie scoop to scoop the dough into 24 portions. Cover the dough balls with plastic wrap and let rest at room temperature for 1 hour.
- In a saucepan, combine the golden syrup, molasses, brown sugar, butter, cinnamon, vanilla, and salt.
- Over medium heat, warm the syrup until the sugar dissolves and the syrup begins to boil. Let boil gently for 1 minute, then remove from the heat.
- Pour the syrup into a bowl and let it cool and thicken before filling the waffles. To speed up cooling, place the bowl in the fridge and stir every 10-15 minutes.
- To bake the waffles, you’ll need a mini pizzelle maker or stroopwafel maker, as well as a 3-inch round biscuit cutter.
- Heat the waffle maker according to the manufacturer’s instructions.
- Flatten the dough balls, place them on the hot waffle maker, and close the lid. Bake until golden brown, about 1 1/2 – 3 minutes.
- Remove the baked waffles and set them on a cutting board. Use the biscuit cutter to cut them into 3-inch circles.
- Use a small, sharp knife to split the waffles into two thin layers.
- Continue to bake, cut, and split all the waffles.
- When the syrup is cooled and thickened, fill the waffles.
- Spoon about 1 – 1 1/2 tsp of syrup onto the bottom halves of the waffles.
- Place the top waffle over the syrup and gently press it down.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 stroopwafel
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg