Authentic Dutch Stroopwafel Recipe: A Baker's Guide to Making These Caramel-Filled Treats

Dutch culinary heritage proudly includes the stroopwafel, a recipe that dates back to late 18th century Gouda, South Holland. This unique cookie features two thin wafer layers with a rich syrup filling between them. The combination creates a distinctly Dutch treat that captures both the region's flavors and traditions.

Making authentic stroopwafels at home brings this cherished tradition to your kitchen. The recipe needs basic ingredients: flour, butter, brown sugar, yeast, milk, and eggs. The magic lies in its preparation method. Dutch bakers discovered a clever technique - they place these wafer cookies on top of hot drinks. The rising steam warms and softens the syrup filling to create that perfect, melt-in-your-mouth texture.

This classic Dutch treat has evolved from its modest beginnings in Gouda's small bakeries to become a worldwide sensation. Let's explore the exact techniques that made stroopwafels a beloved snack across the globe. Your homemade version will capture the authentic taste that millions have come to love.

The Story Behind Dutch Stroopwafels

"Dutch stroopwafels don't need any introduction. These caramel-filled waffle cookies are wildly popular and available in many US markets. Just wait until you've tasted a freshly-baked, homemade stroopwafel. Wow!" — Eileen Gray, Professional baker and cookbook author

A resourceful baker in Gouda turned simple bakery leftovers into what would become the Netherlands' beloved treat ^[1]. This clever breakthrough happened between the late 18th and early 19th centuries. Bakers started pressing crumbs flat with waffle irons and sweetened them with syrup ^[2].

Origin in Gouda's bakeries

Gerard Kamphuisen gets credit for making the first stroopwafel between 1810 and 1840 ^[2]. The original batch crumbled easily, so bakers sandwiched them together with syrup ^[1]. They refined the recipe through testing and added flour, butter, sugar, yeast, egg, milk, and cinnamon ^[1].

People called these early versions "armenkoeken" or "poor people's biscuits" because they were cheap ^[1]. Notwithstanding that, their irresistible taste won hearts across social classes. Gouda's success with stroopwafels showed in its numbers - the city had more than 100 stroopwafel bakers ^[1] by the 19th century.

How street vendors made it famous

Stroopwafels started their trip beyond Gouda's borders after 1870 ^[2]. Gouda's original syrup waffles were about 10 centimeters wide ^[3], which became the standard size street vendors later used. Factory production began in the 20th century, bringing a new chapter for these treats ^[2].

Gouda's stroopwafel industry grew substantially by 1960, with 17 factories making these caramel-filled delights ^[2]. The sweet smell of fresh stroopwafels at markets and fairgrounds became part of Dutch culture ^[4].

These treats went from local specialty to international favorite in the early 21st century. To cite an instance, Dutch entrepreneurs brought stroopwafels to the United States in unique ways. Rip Pruisken's story stands out - he started making these treats in his college dorm room after bringing them from Amsterdam ^[5]. Tech companies loved his products, and he later worked with major retailers.

Stroopwafels reached new heights of global recognition when Daelmans, a Netherlands-based company, worked with United Airlines in 2016. The airline offered these treats as complimentary snacks ^[5]. These waffles keep winning hearts worldwide today, though Dutch natives say they taste best fresh, with their golden, crispy exterior and melting caramel center ^[4].

Essential Tools and Ingredients

Making authentic stroopwafels needs specific equipment and ingredients to create that classic Dutch taste. Let me walk you through everything you need for this delightful treat.

Choosing the right waffle iron

A specialized waffle iron is the life-blood of stroopwafel making. Traditional stroopwafel irons have smaller squares and holes to make thinner cookies ^[6]. Home bakers can use other options that work well too. A pizzelle or waffle cone maker works great as a substitute ^[7]. These alternatives cost less and give similar results ^[8].

Key ingredients for authentic taste

You'll need these ingredients to make authentic stroopwafels:

• All-purpose flour (245g)

• Instant yeast (10g)

• Superfine sugar (70g)

• Unsalted butter (120g, room temperature)

• Lukewarm milk (15ml)

• One egg

• Ground cinnamon

• Salt ^[9]

The heart of any stroopwafel is the Dutch "schenkstroop" - a thick, sticky sugar syrup with a distinct caramel color ^[10]. This syrup is different from regular caramel and gives authentic stroopwafels their unique taste.

Possible substitutions

Getting Dutch stroop can be tricky, but you have options. Golden syrup works best as a substitute, especially when you mix it with white or raw sugar over low heat ^[11]. You can also make your own syrup by mixing:

• 5 cups cane sugar

• 2 cups boiling water

• 1 tablespoon of acidic component (vinegar, lemon juice, or citric acid) ^[11]

Bakers try creative alternatives in the filling. Dark maple syrup without cinnamon adds an interesting twist ^[11]. Modern versions use caramelized white chocolate or maybe even Nutella as filling options ^[6].

Note that butter should be at room temperature and milk should be lukewarm to get the perfect dough consistency. These temperature details help create that perfect stroopwafel texture.

Making the Perfect Waffle Dough

Stroopwafels stand out from regular cookies because of their unique yeasted dough. The magic starts when precise mixing techniques create that signature chewy-yet-crispy texture Dutch treats are known for.

Mixing techniques

Your stand mixer bowl should have warm water (105-100˚C) combined with active dry yeast ^[12]. The paddle attachment helps mix in granulated sugar, melted butter, and eggs. Mix flour, cinnamon, and salt in another bowl before you slowly add this mixture to your wet ingredients ^[12].

Your dough needs careful attention while mixing. Scrape the bowl sides until the dough stops sticking to them ^[9]. This method will give a uniform distribution of ingredients that shapes your stroopwafels' final texture.

Proper dough consistency

The best stroopwafel dough looks more like soft cookie dough than bread dough ^[12]. You get this special consistency when you grate butter into the flour mixture until small pellets form ^[13]. The dough should feel quite soft - a vital characteristic to achieve the perfect texture ^[7].

Divide the dough into 50-gram pieces to portion it right ^[7]. This measurement will give each waffle the same size and baking time. Shape these portions into small balls and place them on a sheet pan for the next vital step.

Resting and proofing tips

Stroopwafel dough doesn't need long proofing like traditional bread dough. A shorter 45-60 minute rest in a warm spot works better ^[9]. The yeast breaks down some sugar during this time and creates that distinctive texture ^[14].

The dough's flavor gets better when you let it sit in the fridge overnight ^[12]. This cold fermentation lets the yeast work slowly to create complex flavors. The standard room-temperature rest is enough if you're short on time.

Note that covering dough balls with a damp cloth or plastic wrap during rest is essential ^[13]. This step keeps the surface from drying out and helps each stroopwafel maintain its perfect texture while baking.

Creating the Caramel Filling

A perfect stroopwafel's magic comes from its luscious caramel filling, which Dutch people call 'stroop'. This golden syrup creates the signature gooey center that makes these treats impossible to resist.

Traditional syrup mixture

Dutch molasses syrup (keukenstroop), brown sugar, unsalted butter, and ground cinnamon blend together to create authentic filling ^[4]. The perfect mix needs 200 grams of golden syrup, 125 grams of brown sugar, 100 grams unsalted butter, and 1 teaspoon of ground cinnamon ^[15].

Dutch bakers use two distinct types of syrup: "schenkstroop" and "appelstroop." The thick, sticky "schenkstroop" with its caramel coloring serves as the main ingredient in authentic stroopwafels ^[10]. Many bakers add special ingredients to prevent crystallization:

• 25 grams of fructose or honey

• 3 grams of gelatin powder ^[16]

Temperature control basics

Temperature control is vital to achieve the perfect consistency. Start by melting the butter over medium-low heat, then add brown sugar until it dissolves completely ^[17]. The mixture should reach a strong simmer and needs constant whisking to create smooth caramel ^[3].

Your syrup hits its sweet spot at the 'soft-ball stage' when it reaches between 234°F and 240°F on a candy thermometer ^[18]. Take it off the heat and let it cool until lukewarm ^[4]. A well-prepared filling stays firm inside the waffle yet spreads easily ^[19].

The syrup needs to stay warm during stroopwafel assembly. If your stovetop's lowest setting keeps the mixture simmering, place the caramel in a glass bowl nested in a hot water bath ^[3]. Note that the syrup thickens as it cools, so the right temperature will give proper spreading consistency ^[19].

Your finished stroopwafels should rest in a dry, dark place inside a closed container. Keep them away from warm areas since temperature changes might cause syrup leakage ^[20]. These steps will create that signature gooey center that makes stroopwafels a beloved Dutch treat.

Conclusion

Dutch stroopwafels prove their culinary ingenuity by turning basic ingredients into a treat loved worldwide. You'll need careful attention to detail when making these caramel-filled delights at home. The right equipment, perfect dough consistency and proper caramel temperature are essential.

Fresh, warm cookies with gooey centers make the time and patience worth it. The real Dutch experience comes alive when steam from your hot drink softens the caramel filling, right in your kitchen.

The process might seem daunting to home bakers at first. Our detailed guide will help you succeed with each batch. Traditional techniques deserve respect, but modern adaptations work too. You can use different waffle irons or try new syrup combinations.

These iconic Dutch treats might be challenging to make. You can still enjoy authentic Dutch flavors with our stroopwafels made from pure maple syrup at Maple Terroir. These cookies bring joy and sweetness to people around the world today, just like they did centuries ago in Gouda's bakeries.

FAQs

Q1. What is the origin of stroopwafels? Stroopwafels originated in Gouda, South Holland, in the late 18th century. They were initially created by a resourceful baker who used bakery leftovers to make a sweet treat, which eventually evolved into the beloved Dutch cookie we know today.

Q2. What equipment do I need to make stroopwafels at home? While traditional stroopwafel irons are ideal, home bakers can use alternatives like pizzelle or waffle cone makers. These substitutes are often more budget-friendly and can produce comparable results for homemade stroopwafels.

Q3. What are the key ingredients for authentic stroopwafels? Authentic stroopwafels require all-purpose flour, instant yeast, superfine sugar, unsalted butter, lukewarm milk, eggs, ground cinnamon, and salt for the waffle. The filling traditionally uses Dutch "schenkstroop," a thick, sticky sugar syrup with a distinct caramel color.

Q4. How long should the stroopwafel dough rest before baking? The stroopwafel dough typically needs a shorter resting period of 45-60 minutes in a warm spot. This allows the yeast to break down some sugar, contributing to the distinctive texture. For enhanced flavor, you can refrigerate the dough overnight.

Q5. What's the secret to getting the perfect caramel filling consistency? The key to perfect caramel filling is temperature control. The syrup should reach the 'soft-ball stage' (234°F to 240°F) on a candy thermometer. Once removed from heat, allow it to cool slightly until lukewarm before spreading. Maintaining the right temperature ensures proper consistency for spreading and that characteristic gooey center.

References

[1] - https://dutchreview.com/culture/food/rags-riches-stroopwafel-story/
[2] - https://en.wikipedia.org/wiki/Stroopwafel
[3] - https://www.tasteofhome.com/article/stroopwafel-recipe/?srsltid=AfmBOor0IJZSQPPfC82OvcViFy_3cri7Tojr3r8nE71zU3PLNjOoo6_n
[4] - https://www.thespruceeats.com/stroopwafels-recipe-dutch-syrup-waffles-1128535
[5] - https://sciencemeetsfood.org/stroopwafel/
[6] - https://www.kitchenbutterfly.com/2010/dutch-stroopwaffels-revisited/
[7] - https://www.baking-sense.com/2022/02/28/dutch-stroopwafel-recipe-with-video/
[8] - https://www.thechoppingblock.com/blog/diy-stroopwafels
[9] - https://www.toineskitchen.com/recipes/stroopwafels/
[10] - https://www.inlaurasbakery.com/dutch-stroopwafels-recipe/
[11] - https://www.reddit.com/r/AskCulinary/comments/89r0f9/anyone_made_stroopwafel_at_home_without_a/
[12] - https://korenainthekitchen.com/2016/03/27/maple-stroopwafels/
[13] - https://www.thedutchtable.com/2010/08/stroopwafels-dutch-caramel-waffles.html
[14] - https://bakingsummit.ca/2021/06/29/technical-bake-9-stroopwafels/
[15] - https://stefangourmet.com/2017/01/08/homemade-stroopwafels-dutch-syrup-waffles/
[16] - https://www.wafelhuis.com/2009/07/02/making-stroop/
[17] - https://www.theoldhen.com/caramel-filled-stroopwafels/
[18] - https://food52.com/recipes/84307-espresso-stroopwafel-recipe?srsltid=AfmBOopTlnDhkCNFRDUQzJsKE7D_tvZzYntYkApcHFYUsQnOqJF5ftff
[19] - https://foodcrumbles.com/stroopwafels-where-cookie-candy-science-meet/
[20] - https://www.stroopwafels.com/frequently-asked-questions/