How to Make Stroopwafels (Just Like in Amsterdam!)

By Bigger Bolder Baking · 120 min

Ingredients

Instructions

1. In a stand mixer with a dough hook, combine the eggs, flour, butter, sugar, milk, yeast, cinnamon and salt, and stir on low until moistened.
2. Raise to medium speed and knead for 6 minutes until the dough is smooth and soft. By hand, mix in a large bowl and knead for 10 minutes instead.
3. Divide the dough into 18 equal portions (about 50 g each), roll each into a ball and place on a floured baking sheet. Cover with plastic wrap and let rise in a warm place for 1 hour.
4. Preheat a waffle cone iron to medium heat. Brush with oil only if the iron's manufacturer recommends it.
5. Place a dough ball in the iron and cook until golden brown, about 2 minutes (timing varies by iron).
6. While still hot, split each waffle in half with a serrated knife, then move both halves to a cooling rack.
7. Repeat until all waffles are cooked and split.
8. Spread 1-2 tablespoons of salted caramel sauce on one half of each waffle, then top with the second half.
9. Store in an airtight container for up to 3 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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