I think these are hands down my favorite Dutch treat. Every year right before Christmas, my parents would pack us six kids in the back of our giant 1970-something suburban and drive over to a nearby Dutch food specialty store. We would buy treats to have our traditional dutch-american Christmas morning breakfast. It always seemed like a long trip where it was actually only about 30 minutes.
Ah, things took so much longer when you were a kid. Like the entire month of December seems like it takes 6 months instead of 1. It took sooooo long for Christmas to actually come. Sadly, I think as adults we can get all caught up with the other stuff and December goes by way too fast.
Even today when Christmas comes around we have a table full of Dutch breakfast treats including Dutch stroopwafels or a syrup waffle. Basically it’s an extremely thin waffle that almost resembles a cookie but with only a hint of sweetness. You slice the waffle open and spread it with a syrupy honey filling. Eaten warm they are amazing, or you can place the stroopwafel over a cup of tea or coffee and slightly warm up that syrup.
To this day, stroopwafels are the #1 asked for item when we visit the dutch specialty food store. We actually just went for this year and I think my mom bought nine packages! I figured we should be able to make them at home just as easy.
The one odd thing you need for these is a pizelle iron or flat waffle iron. Pretty much anything that creates a flat waffle will work. My brother got me a vintage pizelle iron a couple years ago for Christmas. Perfect.
The dough is simple. The syrup is simple. Then find a friend – because it’s easier – I recruited Bradley to flip the waffle iron, while I cut and filled the stroopwafels. They actually do last for a week or two in an air tight container but trust me, they are so much better warm.
I decided to taste test my homemade stroopwafel’s on my very excited family. Which is a good thing because by this point they are like high end food critics with the store bought stroopwafels, so I better deliver amazingness. (Is that a word?) Once the waffles cooked a couple minutes on each side they were put on a plate to get filled, but I kept having to smack hands from grabbing them before the syrup even got into it.
My daughter snuck hers out the door to avoid her uncle’s attempts to “share” her stroopwafel. Ahhh, brothers. Don’t worry honey, they tried to do the same thing to me!
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1/8 teaspoon salt
- 1 packet rapid rise yeast
- 1 ½ tablespoon lukewarm milk
- 1 egg, beaten
- ½ cup butter, melted and cooled to lukewarm
- 1 ¼ cup dark brown sugar
- 1 stick plus 2 tablespoons butter
- ¼ cup plus 2 tablespoons honey
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- Mix the flour, sugar and salt in a mixing bowl. Make a well in the middle and add the yeast and milk. Just stir those and let sit in the well for 10 minutes until bubbly.
- Add the egg and butter and mix dough all together until smooth and elastic. If needed, add a bit more milk. Cover with a damp towel and leave to sit for 1 hour. Shape dough into 20 balls, cover with damp towel and let sit another 15 minutes.
- Make the syrup: Put all ingredients in a small saucepan, heat on low until soft ball stage or 235 degrees.
- Heat your waffle iron. When hot, put 1 ball of dough on the iron and cook for about 1 minute on each side until golden brown. Remove to a cutting board and carefully slice it open with a sharp knife. Smooth on a teaspoon or so of syrup. Replace the top. Eat while warm!