Prue’s Stroopwafels
Breakfast Caramel Homemade gifts Recipes by Bloggers

Prue’s Stroopwafels

If you’ve never made your own Stroopwafels before, you’ll be amazed at how straight forward Prue’s Stroopwafels recipe is.

A delicious, classic sweet treat that can be enjoyed all year round.

What is a Stroopwafel? 

In fact, it is a popular Dutch snack, a lovely indulgent treat for any time of the day. Also known as a syrup waffle, it is a wafer cookie treat is made from two thin layers of baked dough joined by a caramel filling.

Why not for extra gooey indulgence, pop a stroopwafel on top of a cup of coffee or tea for a few minutes and enjoy.

Once cool store your stroopwafels in a airtight container for 1 week or you can freeze them for 1 month.

In addition, you can simply substitute the caster sugar that is required in the recipe, by using our amazing range of Natural Flavoured Icing Sugars!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Equipment

Waffle machine
10cm Round metal cutter

Ingredients

For the dough:
300g Plain flour 
65g Unsalted butter 
1 Tsp Fast-action dried yeast
65g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
65ml Warm water 
1 Large egg 
Pinch of salt
Oil for greasing
For the caramel:
200g Light brown soft sugar 
100g Unsalted butter 
5 Tbsp golden syrup 
1 Tbsp vanilla extract

Prue’s Stroopwafels Instructions

1. For the dough, tip the flour into a large bowl with the butter.

2. Rub the butter into the flour until it resembles breadcrumbs.

3. Then, add the yeast, Sugar and Crumbs Cinnamon Swirl Natural Flavoured Icing Sugar and mix together.

4. Slowly pour in the warm water until the dough starts coming together then add the egg.

5. Finally, add the salt and knead the dough for 1-2 minutes into a soft ball.

6. Cover and leave to rest for 30 minutes.

7. For the caramel, melt the sugar and the butter stirring slowly over a low heat until the sugar has dissolved.

8. Add the maple syrup and continue stirring until the caramel gently bubbles.

9. When the caramel is creamy and all the sugar has melted stir in the vanilla extract. Keep warm.

10. Divide the dough into 12 equal pieces, approximately 40g each. Roll into small balls and cover with a damp cloth to prevent them drying out.

11. Heat the waffle machine. Grease the top and bottom plate with a little oil. Place one dough ball in the middle, press down the top lid and bake each waffle for 1-2 minutes until dark golden and puffed up. Remove from the machine and place on a chopping board.

12. Working quickly, while the waffle is still hot, cut the waffle into a circle using a 10cm round metal cutter, then slice it horizontally in half.

13. Place a generous tablespoon of caramel on top of the bottom waffle. Then place the top of the waffle on top and gently push down until the caramel spreads to the edges. Cool on a wire rack and continue with the rest of the dough.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *