Go Back
+ servings
the best homemade stroopwafels
Save Print recipe
5 from 3 votes

Dutch stroopwafel recipe

Make your own Stroopwafels? Yes, you can! With this recipe for Dutch stroopwafels, you will see that it is really not difficult to make these stroopwafels at home.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Servings: 14 servings

Ingredients 

COOKIE DOUGH

  • 15 ml milk
  • 7 grams dried instant yeast
  • 250 grams all-purpose flour
  • 120 grams unsalted butter
  • 80 grams soft white sugar
  • 1 egg
  • Pinch of salt

STROOP

  • 200 grams Dutch stroop see FAQ for substitute
  • 120 grams brown sugar
  • 80 grams unsalted butter
  • 1 tsp cinnamon

Instructions

  • 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.
How to store
Store in a cookie jar for 1 to 2 weeks. Freeze up to 3 months.