You can’t visit a market or fair or there is a stroopwafel stand. You can smell the wonderful scent from a distance and I usually don’t know how fast to walk towards it. I think syrup waffles are the best fresh from the waffle iron: crunchy, warm and the syrup still dripping out. Delicious! With this recipe you can make your own stroopwafels. Use a waffle iron for thin wafers, such as a kniepertjes iron. I am sure you will make a lot of people happy with these home-baked waffles! With this stroopwafel recipe you can make 15-20 stroopwafels.
For the ‘stroopwafel’ dough
- 30 ml milk, lukewarm
- 10 gr of dried yeast
- 300 gr flour
- 150 gr butter, at room temperature
- 90 gr white caster sugar
- 1 egg, at room temperature
- ¼ tsp salt
For the syrup filling
- 200 gr kitchen syrup
- 100 gr light brown caster sugar
- 75 gr butter
- ½ tsp cinnamon powder, optional
- butter or neutral oil, for greasing
Mix the lukewarm milk with the dried yeast. Place the flour, butter, brown sugar, egg and salt in a bowl and mix together with the yeast mixture into a smooth dough. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour.
For the filling, put the syrup in a saucepan and heat it over medium heat while stirring. Add the light brown caster sugar and the butter and bring the mixture to the boil while stirring. Let the syrup boil for 1-2 minutes and keep stirring until all sugar crystals have dissolved. Remove the pan from the heat and season the syrup with cinnamon if necessary.
Preheat a stroopwafel iron as hot as possible and grease it with butter or oil.
Make balls of the dough of 30-40 grams each. Bake them in the waffle iron, one ball at a time, in 1-2 minutes until golden brown waffles. Immediately after baking, cut the edges of the waffles with a round cutter of 9-10 centimeters in diameter and cut the waffles in half with a sharp knife. Brush one half with syrup using a palette knife and place the other half on top. Let the stroopwafels cool on a grid.