Homemade Dutch caramel waffles
See also how to make traditional Dutch mini pancakes and the popular Dutch pea soup.
Ingredients · Servings 12 waffles
- flour - 350 g
- butter - 200 g
- sugar - 150 g
- eggs - 1 pc.
- dry yeast - 7 g
- fresh milk - 120 ml
- vanilla - 1 tsp.
- salt - 1 pinch
- brown sugar - 200 g
- butter - 120 g
- honey - 2 tbsp.
- cinnamon - 1/2 tsp.
- vanilla - 1 tsp.
Method · 45 min
- Warm the fresh milk slightly until it is pleasantly warm, but not hot. Add the dry yeast and leave for a few minutes to activate.
- In a large bowl, mix the flour, sugar, and a pinch of salt. Add the egg, softened butter, and vanilla, then pour in the activated yeast and milk.
- Knead the mixture until it forms a soft and smooth dough. Cover and let rise for about 45-60 minutes until it has doubled in size.
- After rising, the dough is divided into small balls of approximately equal size. Each ball is placed in a waffle iron or waffle iron and baked until a thin golden wafer is obtained.
- While the waffles are still warm, each is carefully cut horizontally into two thin halves.
- For the caramel filling, melt the butter, brown sugar, and honey in a small saucepan. Heat over low heat until smooth and slightly thick. Add the vanilla and cinnamon.
- Spread the warm caramel syrup on one half of each waffle, then cover with the other half. Press lightly to evenly distribute the filling.
- The finished Dutch caramel waffles are left to cool so that the caramel sets.
- Stroopwafel is traditionally placed on a cup of hot tea or coffee for a few seconds to warm and soften the caramel filling. They will keep in a tightly sealed container for up to 1 week.
