Stroopwafels (Dutch Caramel Syrup Waffles)

Instructions

1. Mix the flour, sugar, yeast, cinnamon and salt in a bowl. Add the butter, egg and milk and knead for 5 minutes into a smooth, soft dough.
2. Cover the dough and rest it in a warm place for 1 hour.
3. Divide the dough into 12 balls of about 45 g each.
4. Heat a flat waffle or pizzelle iron to medium. Place one ball in the center, close the lid and bake for 1 to 1 1/2 minutes until golden.
5. While the waffle is still hot, trim it with a 9 cm (3 1/2 in) round cutter, then slice it in half horizontally with a sharp knife to make two thin discs. Repeat with the remaining dough, keeping finished discs in a warm oven at 80°C (175°F).
6. For the filling, melt the butter, dark brown sugar, syrup, cinnamon and salt in a small pan over medium heat. Bring to a boil and simmer for 3 minutes, stirring, until slightly thickened. Cool for 3 minutes.
7. Spread about 1 tbsp of warm filling on one disc, top with a second disc and press gently. Cool on a rack until the filling sets.

Tips

• Work fast, because the waffles must be split while hot and the filling must be warm and spreadable. Reheat the filling for a few seconds if it stiffens.
• A regular small waffle iron makes thicker waffles that are harder to split. Press the dough thinner and bake a little less if that is what you have.