Dutch stroopwafel

• Milk1 tbsp
• Instant Yeast¼ oz
• All purpose flour8¾ oz
• Unsalted Butter4¼ oz
• Sugar2¾ oz
• Egg1
• SaltPinch
• Dutch Stroop7 oz
• Brown Sugar4¼ oz
• Unsalted Butter2¾ oz
• Cinnamon1 tsp

Instructions

1. 1

   Combine milk and yeast in a bowl.

2. 2

   Let stand for a moment to allow the yeast to dissolve.

3. 3

   In another bowl, combine flour, butter, sugar, egg, and salt.

4. 4

   Pour in the yeast mixture and knead until smooth.

5. 5

   Cover the bowl and let the dough rise for one hour.

6. 6

   When the dough is almost ready, make the stroop filling.

7. 7

   Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved.

8. 8

   Let it simmer for a while.

9. 9

   The stroop will continue to thicken as it cools.

10. 10

    Shape the dough into balls weighing about 35 grams each.

11. 11

    Make a total of 14.

12. 12

    Turn your stroopwafel iron on the highest setting.

13. 13

    Place a ball of dough in the iron and close the iron.

14. 14

    Don’t flatten the waffle too much; you should still be able to cut through it.

15. 15

    Bake for 1-2 minutes until the waffle is nicely golden brown.

16. 16

    When the waffle is done, work quickly.

17. 17

    Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).

18. 18

    Place the hot waffle on a cutting board and cut horizontally with a sharp knife.

19. 19

    The stroopwafel is very hot, so use an oven mitt to hold it in place.

20. 20

    Take half a waffle and spread the (hot!) stroop on it.

21. 21

    Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool.

22. 22

    Repeat for all the balls.