Dutch Stroopwafels

Ingredients

• 1.5 cups all-purpose flour
• 6 tablespoons butter, softened
• ¼ cup brown sugar
• 1 whole egg
• ¼ teaspoon salt
• ¾ cup caramel syrup (jarred or dulce de leche)

Instructions

1. 1

   Add 6 tablespoons softened butter and 0.25 cup brown sugar to a medium bowl and stir with a wooden spoon until creamy and light, about 1 minute.

2. 2

   Crack 1 egg into the butter mixture and stir for 30 seconds until the yolk breaks and everything blends together into a uniform paste.

3. 3

   Pour 1.5 cups flour and 0.25 teaspoon salt into the bowl and stir with the wooden spoon until a shaggy dough forms with no dry flour visible, about 1 minute.

4. 4

   Sprinkle a little flour on the counter, turn the dough out onto it, and knead by pushing the dough away from you with the heel of your hand, then folding it back over itself, 8 to 10 times until smooth.

5. 5

   Divide the dough into 8 equal pieces and roll each piece into a ball slightly larger than a ping-pong ball using your palms.

6. 6

   Place a stroopwafel iron or small waffle iron on the stove over medium heat and wait 2 minutes until it is very hot — you should feel strong heat when you hover your hand 2 inches above it.

7. 7

   Place 1 dough ball into the center of the iron, close the lid firmly, and cook for 2 to 3 minutes, listening for gentle sizzling, until the waffle is deep golden-brown on the underside.

8. 8

   Flip the iron using oven mitts and cook the other side for 2 to 3 minutes until it is also deep golden-brown and the waffle is fragrant.

9. 9

   Open the iron using oven mitts — do not touch the hot waffle yet — and slide the waffle onto a clean kitchen towel or plate to cool for 30 seconds.

10. 10

    While the waffle is still warm and slightly flexible, use a small knife or fork to carefully split it horizontally into two thin layers, working gently so you don't crack it.

11. 11

    Spread 1.5 tablespoons of caramel syrup on the cut surface of the bottom layer in an even layer, covering as much as possible.

12. 12

    Press the top layer back onto the caramel-coated bottom layer and let it sit for 10 seconds so the caramel softens the inside, then place it on a serving plate.

13. 13

    Repeat steps 7 through 12 with each remaining dough ball until all 8 stroopwafels are made.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• measuring cups and spoons
• counter or cutting board
• stroopwafel iron or small waffle iron
• kitchen towels or plates
• small knife or fork
• oven mitts

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