Dutch Stroopwafel

Steps

1. 1
   Step 1:

   Combine the milk and yeast in a bowl.

2. 2
   Step 2:

   Let stand briefly to allow the yeast to dissolve.

3. 3
   Step 3:

   In another bowl, combine the flour, 120g unsalted butter, sugar, egg, and salt.

4. 4
   Step 4:

   Pour in the yeast mixture and knead until smooth.

5. 5
   Step 5:

   Cover the bowl and let the dough rise for 1 hour.

   1 h
6. 6
   Step 6:

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

7. 7
   Step 7:

   Combine the Dutch stroop, brown sugar, 80g unsalted butter, and cinnamon in a saucepan.

8. 8
   Step 8:

   Stir until the butter is melted and the sugar is dissolved.

9. 9
   Step 9:

   Let the filling simmer for a while; it will continue to thicken as it cools.

10. 10
    Step 10:

    Shape the dough into balls weighing about 35 grams each, making 14 in total.

11. 11
    Step 11:

    Turn the stroopwafel iron to its highest setting.

12. 12
    Step 12:

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

13. 13
    Step 13:

    Do not flatten the waffle too much; you should still be able to cut through it.

14. 14
    Step 14:

    Bake for 1–2 minutes, until nicely golden brown.

    1–2 min
15. 15
    Step 15:

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

16. 16
    Step 16:

    Place the hot waffle on a cutting board and cut it horizontally with a sharp knife, using an oven mitt to hold it in place.

17. 17
    Step 17:

    Spread the hot stroop over one half of the waffle.

18. 18
    Step 18:

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

19. 19
    Step 19:

    Repeat with all the dough balls.