Authentic Stroopwafel Recipe Gouda, Netherlands

Add the butter, the cinnamon, and the sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix until creamed and combined, scraping down the sides of the bowl from time to time to help everything blend.

Once creamed, add the milk and the yeast, then mix to incorporate.

Scrape down the sides of the bowl, then add the egg and mix until incorporated into the mixture, about a minute.

Meanwhile, mix the salt and the flour.

Once the egg is incorporated into the mixture, add the flour and the salt and mix. The dough is done when it’s no longer sticking to the sides of the bowl.

Lightly flour your working surface, then place the dough on it. Knead the dough for a few minutes so the gluten can develop a bit.

Portion the dough into 50g/1.75 oz balls. Arrange the balls on a tray, then cover the tray with plastic wrap and let sit in a warm place for 1 hour.

Add all the ingredients for the syrup to a heavy-bottomed saucepan. Cook over medium-low heat, constantly stirring until the butter and sugar have dissolved completely. When done, take off the heat.

Place a glass bowl atop a pan of simmering water, then pour the syrup into the glass bowl. This will keep the syrup spreadable without burning it.

If baking the stroopwafels with a Belgian cookie iron, only touch the black handles as the metal gets hot. Also, do one stroopwafel at a time, even though there is room to bake two at a time.

Preheat the iron for 15 minutes.

Thinly butter the top and bottom of the iron, then put the dough ball on the bottom, close the lid, and fasten the handles.

Cook for 60-70 seconds. Initially, there will be lots of steam coming out of the iron and will subside almost completely once the 60 seconds have passed, which is your sign that the stroopwafel is done. Your aim is a golden brown stroopwafel. Repeat until you’ve baked all the stroopwafels — do not butter the iron after the first stroopwafel is baked.

However, the waffles are prone to burning, so check on them before the 60-second mark. If they’re not golden brown, close the lid and continue to cook.

If you’re baking the stroopwafels with a waffle cone iron, take note that the entire appliance gets hot, even the handles, so use a potholder when handling it.

Set the heat to max and once the ready light signals it’s at the max temperature, place a dough ball inside and carefully close the lid. Cook for 90-120 seconds until golden brown. Cook the rest of the dough balls the same way.

Trim the stroopwafels with a cookie cutter. Save the cut-offs in a bowl.

Now, split each stroopwafel into two thin cookies. Place a stroopwafel on the corner of a cutting board of a working surface, then pierce it through with a sharp pairing knife, moving the knife back and forth as you rotate it with the other hand (if the stroopwafel is too hot to handle, cover it with a folded paper towel before placing your hand on it!).

Using a spatula, spread some of the syrup on the inside of one of the stroopwafel halves. Do not spread all the way to the edges.

Gently place the other half on top and press the two together to spread the syrup. It should leak a bit from the edges.

Place on a plate and let cool.

Assemble the rest of the stroopwafels.