How to make
Warm the milk slightly until it becomes comfortably warm but not hot. Add the dry yeast to the milk and let it sit for a few minutes until it becomes activated and slightly foamy.
In a large bowl combine the flour, sugar, and a pinch of salt. Add the egg, softened butter, and vanilla, then pour in the activated yeast mixture with the milk.
Knead the ingredients together until a soft and smooth dough forms. Cover the dough and allow it to rise for about 45-60 minutes until it doubles in size.
After the dough has risen, divide it into small balls of roughly equal size.
Place each dough ball in a waffle iron or waffle press and cook until a thin golden waffle forms.
While the waffles are still warm, carefully slice each waffle horizontally into two thin layers.
To prepare the caramel filling, melt the butter, brown sugar, and honey in a small saucepan over low heat. Stir continuously until the mixture becomes smooth and slightly thickened. Add the vanilla and cinnamon and mix well.
Spread the warm caramel syrup over one half of each waffle, then place the second half on top and gently press so the filling spreads evenly.
Allow the Dutch caramel waffles (stroopwafels) to cool so the caramel filling sets.
Traditionally, a stroopwafel is placed on top of a cup of hot coffee or tea for a few seconds so the steam softens the caramel inside. Store the waffles in an airtight container for up to one week.
Don't miss our recipe for traditional Dutch mini pancakes and the hearty Dutch pea soup - two classic dishes that bring the flavors of the Netherlands straight to your kitchen.
