Stroop Waffles with a Norwegian Flare by @manningherkitchen

40 min
Hard

10 servings

🥛

30 ml

Milk

🫙

50 g

Active Starter

🥚

1 large egg

Egg

🧈

70 g

Butter

🍬

70 g

Sugar

🌿

0.25 tsp

Cinnamon

🧂

1.5 g

Salt

🌾

210 g

Flour

🌼

1.3 ml

Vanilla

🍯

100 g

Dutch Stroop

🤎

56 g

Brown Sugar

🧈

70 g

Unsalted Butter

🤎

1.3 g

Ground Cinnamon

🧂

0.3 g

Salt

Preparation Steps

  1. Step 1/15

    Add the milk, active sourdough starter, egg, mostly melted unsalted butter, granulated sugar, ground cinnamon, salt, all-purpose flour, and vanilla extract to the mixing bowl.

    milk
    active sourdough starter
    large egg
    unsalted butter
    granulated sugar
    ground cinnamon
    salt
    all-purpose flour
    vanilla extract
    🥣mixing bowl
    🥄measuring spoons
    🥛measuring cups
    ⚖️kitchen scale

  2. Step 2/15

    Mix the waffle ingredients until a shaggy dough forms.

    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/15

    Transfer the dough to a clean work surface. Knead it for about 2 minutes until it forms a smooth, cohesive ball.

    🔪dough scraper

  4. Step 4/15

    Divide the dough into 10 equal balls, about 43 g each.

    🔪dough scraper
    ⚖️kitchen scale

  5. Step 5/15

    Place the dough balls on the baking sheet. Cover them with lightly oiled plastic wrap or a damp towel.

    🍪baking sheet
    🧻plastic wrap

  6. Step 6/15

    Let the sourdough dough balls rise for 330 minutes, or let dry-yeast dough rise for 60 minutes. They should look slightly puffed rather than doubled.

    🍪baking sheet

  7. Step 7/15

    About 20 minutes before cooking the waffles, add the Dutch stroop syrup, brown sugar, unsalted butter for filling, ground cinnamon for filling, and salt for filling to the saucepan.

    Dutch stroop syrup
    brown sugar
    unsalted butter for filling
    ground cinnamon for filling
    salt for filling
    🍲saucepan
    🥄measuring spoons
    🥛measuring cups
    ⚖️kitchen scale

  8. Step 8/15

    Heat the filling over medium heat, stirring until the butter and sugar melt and the mixture just begins to boil.

    🍲saucepan
    🥄wooden spoon

  9. Step 9/15

    Remove the stroop filling from the heat. Let it cool to about room temperature so it thickens slightly.

    🍲saucepan

  10. Step 10/15

    Preheat the stroopwafel iron fully. A krumkake iron or ice-cream-cone iron may be used instead.

  11. Step 11/15

    Place 1 dough ball in the hot iron. Close the iron and cook until the waffle is evenly golden brown and crisp.

    🧤oven mitt

  12. Step 12/15

    Remove 1 hot waffle from the iron. Carefully split it horizontally into two thin rounds with the sharp knife while it is still warm.

    🔪sharp knife
    🧤oven mitt

  13. Step 13/15

    Spread about 1 1/2 tablespoons of stroop filling over the cut side of the bottom waffle round. Keep the filling slightly away from the edge.

    Dutch stroop syrup
    brown sugar
    unsalted butter for filling
    ground cinnamon for filling
    salt for filling
    🥄wooden spoon

  14. Step 14/15

    Place the top waffle round over the filling. Gently press the layers together to seal.

  15. Step 15/15

    Repeat the cooking, splitting, filling, and sealing process with the remaining dough balls. Let the finished stroopwafels cool until the filling sets, or serve warm.

    🔪sharp knife
    🧤oven mitt
    🥄wooden spoon

Composition

Ingredients

Types

Dairy, Seasoning, Sweetener, Fat, Spice

Ingredients

Milk, Active starter, Egg, Butter, Sugar, Cinnamon, Salt, Flour, Vanilla, Dutch stroop, Brown sugar, Unsalted butter, Ground cinnamon

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

267 kcal

Macro nutrients

Protein: 4.2g, Carbohydrates: 39.1g, Total sugars: 22.7g, Dietary fiber: 1.1g, Total fat: 10.2g, Saturated fat: 6.1g

Nutritional Information

Minerals

Calcium: 43mg, Iron: 1.4mg, Potassium: 77mg, Sodium: 169mg

Vitamins

Vitamin A: 142mcg RAE, Vitamin D: 0.4mcg, Vitamin B12: 0.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring cups, kitchen scale, dough scraper, baking sheet, plastic wrap, saucepan, wooden spoon, sharp knife, oven mitt

Appliances

stroopwafel iron, stovetop

Type

Type

Type Of Dish

Dessert, Snack, Sweet pastry

Occasions

Breakfast, Brunch, Afternoon tea, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

Dutch, Norwegian-inspired

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Chewy, Gooey

Flavors

Sweet, Buttery, Caramelized, Molasses, Cinnamon, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store fully cooled stroopwafels in an airtight container,Keep away from heat and direct sunlight,Separate layers with parchment paper if stacking), fridge : 7 days (Store in an airtight container,Bring to room temperature or warm briefly before serving for a softer caramel center), freezer : 90 days (Wrap individual stroopwafels tightly,Place wrapped waffles in a freezer-safe airtight container,Thaw at room temperature before serving)