How to Bake a Traditional Dutch Stroopwafel: A Simple Guide
The Netherlands boasts a rich culinary tradition, with the Stroopwafel standing out as one of its most beloved sweet treats. This delightful Dutch creation, which originated in the city of Gouda in the 19th century, consists of a caramel syrup filling sandwiched between two thin, crispy waffles. Often enjoyed with a warm beverage, allowing the caramel to soften slightly, the Stroopwafel offers a harmonious blend of textures and flavors that can easily sweeten your day.
Fortunately, you don’t need to travel to the Netherlands to indulge in this treat, as baking Stroopwafels at home is simpler than it seems. Here’s how you can create your own traditional Dutch Stroopwafels, inviting a slice of Dutch culture into your kitchen.
Ingredients:
For the Waffles:
– 4 cups of all-purpose flour
– ½ cup of white granulated sugar
– 1 cup of unsalted butter (at room temperature)
– 2 large eggs
– 2 packets of dry yeast (about 1 ½ tablespoons)
– ½ cup of warm milk
For the Filling:
– 1 ½ cups of brown sugar
– 1 cup of unsalted butter
– 1 teaspoon of ground cinnamon
– 6 tablespoons of dark corn syrup
Equipment:
- A stroopwafel iron or a shallow waffle iron
- A thin spatula
- A cookie cutter (roughly the size of your waffle iron plates)
- A saucepan
Method:
Step 1: Prepare the Dough
– In a large mixing bowl, blend the all-purpose flour and sugar. Then, mix in the softened butter until the mixture resembles coarse crumbs.
– In a separate small bowl, dissolve the yeast in warm milk, allowing it to activate for a few minutes.
– Beat the eggs into the yeast mixture, then pour this into the flour mixture. Knead until you have a smooth and elastic dough. If the dough is too sticky, add a little extra flour.
– Cover the dough with a clean dish towel and leave it to rise in a warm place for approximately 45 minutes, or until it has doubled in size.
Step 2: Make the Caramel Filling
– While the dough is rising, prepare the caramel filling. Combine the brown sugar, butter, cinnamon, and corn syrup in a saucepan over medium heat.
– Stir the mixture constantly until the butter melts and the sugar dissolves, creating a smooth, thick syrup.
– Remove the saucepan from the heat and allow the filling to cool slightly. It should remain spreadable.
Step 3: Bake the Waffles
– Preheat your stroopwafel iron.
– On a floured surface, divide the risen dough into small balls—about the size of a golf ball.
– Place a dough ball onto the preheated iron, pressing down the lid to flatten it into a thin waffle. Cook for about 1-2 minutes or until the waffle is golden brown.
– Using a spatula, quickly transfer the waffle to a cutting board. Immediately use the cookie cutter to trim off any rough edges, forming a perfect circle.
Step 4: Assemble the Stroopwafels
– Carefully split the hot waffle into two thin layers using a knife. Be cautious as the waffle will be very hot.
– Spread a generous layer of the warm caramel filling on one half of the waffle. Then, gently place the other half on top, pressing down slightly to spread the filling to the edges.
– Repeat the process with the remaining dough and caramel filling.
Step 5: Enjoy!
– Allow the Stroopwafels to cool slightly before serving. For an authentic Dutch experience, place a Stroopwafel on top of a warm cup of coffee or tea, letting the steam soften the caramel.
Baking Stroopwafels at home is not only a delightful way to spend an afternoon but also a chance to experience the joys of Dutch baking. Whether enjoyed as a sweet snack or as a unique dessert, these homemade Stroopwafels are sure to impress. So, don your apron, warm up your waffle iron, and embark on this deliciously rewarding baking adventure!