Stroopwafel

Name: Stroopwafel
Yield: Makes about 34 large ones (9 cm/3½ inch diameter) or 39 small ones (6.5 cm/2½ inch)
Cuisine: Dutch
Ingredients: 300 g (10½ oz) white or light brown caster (superfine) sugar; 500 g (1 lb 2 oz) strong (bread) flour; 50 g (1¾ oz) runny honey; 50 g (1¾ oz) glucose syrup; 85 ml (2¾ fl oz) water; pinch (⅛ teaspoon) cinnamon; 100 g (3½ oz) unsalted butter; 100 g (3½ oz) demerara or caster (superfine) sugar; 250 g (9 oz) unsalted butter, softened, plus extra for greasing; 15 g (½ oz) instant dry yeast; ½ teaspoon ground cinnamon; ⅕ teaspoon baking powder; ½ teaspoon sea salt; 1 egg; 25 g (1 oz) runny honey; 50 ml (1¾ fl oz) milk

Preparation info

Makes about
34
large ones ( 9 cm 3½ inch diameter)

Difficulty
Easy

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

This thin waffle filled with honey or a sugar syrup mixture is popular in Flanders and the Netherlands, which is where most people associate them with. It was in the Dutch town Gouda in the 19th century that the first bakers started to produce these waffles as Goudse stroopwafels, but the exact history is impossible to trace. Like the lacquemant and other filled waffles, this too is a descendant of the historical split waffles.

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