Print

Crispy Dutch Stroopwafels Recipe Easy Homemade Gooey Caramel Filling

crispy dutch stroopwafels recipe - featured image
Print Recipe

This recipe delivers thin, crispy Dutch stroopwafels with a luscious, gooey caramel filling, perfect for cozy moments and gatherings. Easy to make with simple pantry ingredients, these stroopwafels offer nostalgic comfort and impressive flavor.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320 g)
  • ⅓ cup granulated sugar (65 g)
  • 2 ¼ tsp instant yeast (7 g)
  • ¾ cup warm whole milk (110°F / 43°C) (180 ml)
  • 7 tbsp unsalted butter, softened (100 g)
  • 1 large egg, room temperature
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup light brown sugar, packed (200 g)
  • 6 tbsp unsalted butter (85 g)
  • ¼ cup light corn syrup (60 ml)
  • ½ cup heavy cream, warmed (120 ml)
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by combining warm milk (110°F / 43°C) with instant yeast and 1 tsp sugar in a small bowl. Let sit for 5 minutes until foamy.
  2. In a large bowl, whisk together flour, granulated sugar, cinnamon, and salt.
  3. Add softened butter, egg, and activated yeast mixture to the dry ingredients and combine.
  4. Knead the dough by hand or with a stand mixer for 7-10 minutes until smooth and elastic, slightly sticky but not wet. Add flour if too sticky.
  5. Cover dough with a kitchen towel and let rise in a warm place for 45-60 minutes until doubled in size.
  6. While dough rises, prepare caramel filling: melt butter, brown sugar, and corn syrup in a saucepan over medium heat, stirring constantly until sugar dissolves and mixture bubbles.
  7. Slowly whisk in warm cream, cinnamon, vanilla, and salt. Simmer gently for 5 minutes until slightly thickened. Remove from heat and set aside.
  8. Punch down risen dough and divide into 12 equal balls (~2 oz / 57 g each). Cover and rest for 10 minutes.
  9. Preheat stroopwafel iron or thin waffle maker according to manufacturer’s instructions.
  10. Flatten each dough ball slightly and cook in the iron for 2-3 minutes until golden brown and crisp.
  11. Immediately slice each waffle horizontally while warm using a sharp knife or stroopwafel cutter.
  12. Spread about 1 tablespoon of caramel filling on the bottom half of each waffle and sandwich with the top half. Press gently to spread caramel evenly.
  13. Cool stroopwafels on a wire rack for 10 minutes before serving to allow crisping while keeping chewy inside.

Notes

Slice waffles immediately after cooking while warm to avoid cracking. If caramel thickens too much, gently rewarm over low heat. Store stroopwafels in an airtight container to preserve crispiness. For vegan version, use plant-based butter, coconut cream, and flax egg. Gluten-free flour blend can substitute all-purpose flour.

Nutrition

Keywords: stroopwafels, Dutch dessert, caramel filling, crispy waffles, homemade stroopwafels, caramel waffles, easy dessert, cinnamon waffles

Find it online: https://flurpchef.com/crispy-dutch-stroopwafels-recipe-easy-homemade-gooey-caramel-filling/