Two thin, crispy waffle cookies sandwiched with gooey caramel syrup. Best enjoyed warm, placed over a steaming cup of coffee so the caramel softens and stretches.
Instructions
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1
Dissolve the yeast in the warm milk with a pinch of sugar and let it stand for five minutes until foamy. In a large bowl, cream the softened butter with the brown sugar until light and fluffy. Beat in the egg, then add the yeast mixture and stir to combine.
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2
Add the flour, cinnamon, and salt to the wet ingredients. Mix until a soft, slightly sticky dough forms. Knead briefly for three minutes on a lightly floured surface. The dough should be smooth and pliable, not elastic like bread dough. Wrap in plastic and rest at room temperature for thirty minutes.
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3
While the dough rests, prepare the syrup filling. Combine the dark brown sugar, butter, golden syrup, cinnamon, and salt in a small saucepan over medium heat. Stir until the butter melts and everything combines into a smooth, thick caramel syrup. Keep warm but not hot.
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4
Divide the dough into sixteen equal balls, each about the size of a walnut. Preheat a stroopwafel iron or thin waffle iron to medium heat. Place a dough ball in the centre of the iron and press closed firmly for ninety seconds until golden brown on both sides.
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5
Immediately while the waffle is still hot and pliable, use a sharp knife to split it horizontally into two thin rounds. Work quickly because the waffle becomes brittle as it cools. Spread a generous tablespoon of the warm caramel syrup on the cut side of one half.
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6
Press the second half on top to create a sandwich, letting a little syrup ooze to the edges. Repeat with all remaining dough balls. Serve the stroopwafels warm, or place them on top of a hot mug of coffee for two minutes so the steam softens the caramel filling into a gooey, stretchy centre.
Did You Know?
Stroopwafels were invented in Gouda in the late 18th century by a baker who pressed together leftover crumbs with syrup. They're now the Netherlands' most exported snack.
The Story Behind Stroopwafel
The Story: Stroopwafels are thin, round waffle cookies made from two layers of baked batter pressed in a waffle iron, split while warm, and filled with a sticky caramel syrup made from brown sugar, butter, and cinnamon. They were invented in the late eighteenth or early nineteenth century in Gouda, where a baker reportedly created the first stroopwafel from leftover crumbs and syrup. Gouda remained the center of stroopwafel production for over a century, and the cookie's association with the city persists today. Street vendors and market stalls selling warm, freshly pressed stroopwafels became a fixture of Dutch market culture.
On the Calendar: Stroopwafels are enjoyed year-round as a daily treat with coffee or tea. The classic serving method involves placing a stroopwafel atop a hot cup of coffee, allowing the steam to soften the caramel filling. Market-fresh stroopwafels, warm and pliable, are a beloved street food experience.
Then & Now: From their humble Gouda origins, stroopwafels have become a global phenomenon, exported worldwide and available in supermarkets across dozens of countries. Dutch artisan bakers continue to produce handmade versions that vastly surpass the industrial product.
Legacy: The stroopwafel is perhaps the most successful Dutch culinary export, a simple combination of waffle and caramel that has conquered the world one sticky, sweet bite at a time.
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