About this recipe

This recipe brings the authentic Dutch stroopwafel experience into your own kitchen. Inspired by Melly’s original waffles, it uses only simple ingredients and time-tested techniques. The result is a crispy, buttery waffle with a rich, gooey syrup filling. Perfect with a warm drink.

Preparation time

• Preparation: 20 minutes
• Rising time: 60 minutes
• Syrup cooking: 5 minutes
• Total: approximately 1 hour and 30 minutes
• Yields: about 5 stroopwafels

Ingredients

For the dough

• 30 ml lukewarm milk (about 37°C)
• 10 g dried yeast
• 300 g plain flour
• 150 g unsalted butter at room temperature
• 90 g soft light brown sugar
• 1 egg
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon

For the syrup filling

• 200 g syrup (such as golden syrup or light treacle)
• 100 g soft light brown sugar
• 75 g butter
• Ground cinnamon (optional)

Instructions

Prepare the dough

1. In a small bowl, stir together the lukewarm milk and the yeast. Let it sit for about 5 minutes until it becomes foamy.
2. In a large bowl, combine the flour, softened butter, sugar, egg, salt and cinnamon.
3. Pour in the milk and yeast mixture and mix everything together using your hands until the dough starts to come together.
4. Transfer the dough to a clean surface and knead it briefly until smooth. Do not over-knead.
5. Place the dough in a bowl, cover with a clean kitchen towel and let it rise in a warm place for 1 hour.

Make the syrup

1. Heat the syrup in a pan over medium heat until it begins to simmer gently.
2. Add the sugar and butter. Stir continuously until the sugar has completely dissolved.
3. Let it cook for another 2 to 3 minutes, stirring constantly, until the syrup thickens slightly.
4. Remove from the heat and allow it to cool and thicken.
5. You can add ground cinnamon for extra flavour, depending on your taste.

Bake and fill the stroopwafels

1. Divide the risen dough into 10 to 12 equal balls.
2. Roll each ball into a flat disc about 2 mm thick.
3. Place one disc at a time into a heated stroopwafel iron and bake until golden brown.
4. While the waffle is still hot, carefully cut it in half horizontally using a thin, sharp knife.
5. Spread a generous layer of warm syrup on one half and place the other half on top. Gently press to seal.

Serving suggestions

Place your stroopwafel on top of a hot cup of tea or coffee for a minute to soften the syrup. This is the traditional Dutch way to enjoy it.

Storage tips

Store your stroopwafels in an airtight container at room temperature for up to four weeks. They can also be frozen for longer storage. Let them come to room temperature before serving.