Stroopwafels (Dutch Caramel Syrup Waffles)

Before you start

A stroopwafel is two paper-thin waffle wafers glued together with a sticky brown-sugar syrup called stroop. The dough is enriched with butter and a little yeast, which gives the wafers a faint bready flavor and just enough lift to be split horizontally while they are still hot from the iron. That split is the whole trick: a cooled wafer turns crisp and shatters, while a hot one opens like a pita.

You need a flat, finely patterned iron. A pizzelle iron or a dedicated stroopwafel iron both work; a Belgian waffle maker does not, because its deep grid makes wafers far too thick. Work one wafer at a time, keep the filling warm on the stove, and expect the first two wafers to be practice while you learn your iron's timing.

Ingredients

• Wafers250 g (2 cups, spooned and leveled) all-purpose flour
• 7 g (2¼ tsp) instant yeast
• 50 g (¼ cup) granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp fine salt
• 125 g (½ cup + 1 tbsp) unsalted butter — melted and cooled until just warm
• 60 ml (¼ cup) whole milk — lukewarm, about 38°C (100°F)
• 1 large egg — room temperature
• Syrup filling150 g (¾ cup packed) dark brown sugar
• 100 g (⅓ cup) golden syrup — such as Lyle's
• 100 g (7 tbsp) unsalted butter
• 1 tsp ground cinnamon
• pinch fine salt

Method

1. Whisk the flour, yeast, sugar, cinnamon and salt in a large bowl. Add the warm melted butter, milk and egg and stir, then knead in the bowl for 2 to 3 minutes until you have a smooth, soft dough that feels slightly greasy but not sticky.
2. Cover the bowl and leave it in a warm spot for 45 minutes. The dough will look a little puffier but will not double; this short rest relaxes it and gives the yeast time to add flavor.
3. Meanwhile, make the filling. Combine the brown sugar, golden syrup, butter, cinnamon and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then let it bubble for 1 minute. Take it off the heat and keep it warm and spreadable.
4. Divide the dough into 16 pieces of about 33 g each and roll them into balls. Keep them covered so the surfaces do not dry and crack in the iron.
5. Heat the iron on medium-high. Place one ball slightly behind the center of the plate, close the lid and press firmly. Bake for 60 to 90 seconds, until the wafer is evenly golden brown and steam has mostly stopped escaping.
6. Lift the wafer onto a board. If the edge is ragged, press the round cutter down while it is soft to trim it. Working immediately, slide the knife into the edge and saw around the circumference, then lift the top half away like a lid.
7. Spread about 1 tablespoon of warm syrup on the cut side of one half, replace the other half cut side down and press gently. Move it to a rack and repeat with the remaining dough, rewarming the syrup briefly if it stiffens.
8. Let the stroopwafels cool for at least 10 minutes. The wafers crisp and the filling firms to a chewy layer as they cool.

Tips for success

• Split each wafer within about 15 seconds of leaving the iron. If one goes crisp before you get to it, fill it whole and accept a thicker cookie.
• Your first wafer tells you everything. If it is pale and soft, add 15 seconds; if the edges burn while the middle is light, lower the heat a notch.
• Serve one balanced on a mug of hot coffee or tea for a minute; the steam softens the syrup, which is the traditional way to eat them.

Substitutions

Golden syrup

Dark corn syrup or a mild honey works. Corn syrup tastes flatter and less buttery; honey adds floral notes and browns faster, so take the pan off sooner.

Instant yeast

Use the same weight of active dry yeast, but dissolve it in the warm milk for 5 minutes first. Rest the dough the full 45 minutes.

Dark brown sugar

Light brown sugar makes a paler, milder caramel. Dutch dark syrup (stroop) is the most authentic option if you can find it; skip the brown sugar and use 250 g syrup with the butter.

Variations

Salted caramel stroopwafels

Use 1 tsp flaky sea salt in the filling instead of the pinch of fine salt, and sprinkle a few flakes on the syrup before closing.

Spiced holiday filling

Add ½ tsp ground ginger, ¼ tsp nutmeg and a pinch of cloves to the syrup.

Troubleshooting

The wafer tears or crumbles when split

It cooled too much or is too crisp. Work faster, slightly shorten the bake, and keep the knife moving in a sawing motion rather than pushing.

Wafers are thick and bready

The balls were too large or the lid was not pressed hard enough. Stay at about 33 g and lean on the handle for the first few seconds.

Filling runs out the sides

The syrup is too hot and thin. Let it cool for 5 minutes until it is like thick honey before spreading.

Filling sets rock-hard

The syrup boiled too long and reached a higher sugar stage. Next time boil it for 1 minute only; for this batch, warm the finished cookies over a hot drink before eating.

Storage

Keep cooled stroopwafels in an airtight tin at room temperature for up to 1 week. They soften slightly over time, which many people prefer. Do not refrigerate; the filling hardens and the wafers absorb moisture.

Safety notes

Do not taste the raw dough; it contains raw flour and raw egg. The iron and syrup are very hot, so keep fingers clear when splitting and filling. Contains wheat, milk and egg.