Waffles with ‘stroopwafel’ caramel and apple

Stroopwafels (syrup waffles) are actually more like a biscuit with a dark caramel centre. The secret is using treacle sugar and molasses, which gives a depth of flavour like no other. We’ve used the signature caramel for normal waffles, and because the Dutch love their apple tart, we’ve added some of that flavour too.

Image: Andreas Eiselen

Makes 12 waffles, serves 6

  • ½ cup warm milk
  • 80ml warm water
  • 3t active dry yeast
  • 2 large eggs (at room temperature), beaten
  • 4 cups flour
  • 3T light brown sugar
  • 1½t salt
  • 6T honey
  • 2t vanilla
  • 240g butter (at room temperature)
  • 3 Pink Lady apples, halved
  • juice of 1 lemon

For the caramel

  • ½ cup treacle sugar
  • ½ cup molasses
  • ¾ cup dark brown sugar
  • 2T butter
  • pinch of salt
  • large pinch of cinnamon

1. Pour milk and water into the bowl of an electric mixer (with dough-hook attached). Add yeast and allow to bubble.

2. Add eggs and 1 cup of flour, mix on a low speed to combine, and leave to prove for 10 minutes (no longer or your waffles will be sour).

3. Add the rest of the flour, the sugar and salt and mix on low. Add 2 tablespoons of honey and vanilla.

4. Gradually incorporate the butter in batches, mixing for a total of 7 minutes.

5. Transfer batter to an oiled bowl and leave to rest for 20 minutes.

6. Heat a waffle iron, coat it with nonstick spray, and spoon in 3 tablespoons of batter at a time, cooking until golden.

7. Place all the caramel ingredients in a saucepan over medium heat and boil for 5 minutes or until thick and dark. (Keep an eye on it as it can easily burn.)

8. Boil apple slices in water for 5 minutes, then drain and place in a bowl.

9. Mix 4 tablespoons of honey with lemon juice and coat the apples with it.

10. Heat a griddle pan to high and char the apples for 3 minutes a side.

11. Stack the waffles on top of each other, drizzle with caramel sauce and serve the apples on the side.

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