Stroopwafel

Instructions

1. 1 Dissolve the yeast in the warm milk with a pinch of sugar and let it stand for five minutes until foamy. In a large bowl, cream the softened butter with the brown sugar until light and fluffy. Beat in the egg, then add the yeast mixture and stir to combine.
2. 2 Add the flour, cinnamon, and salt to the wet ingredients. Mix until a soft, slightly sticky dough forms. Knead briefly for three minutes on a lightly floured surface. The dough should be smooth and pliable, not elastic like bread dough. Wrap in plastic and rest at room temperature for thirty minutes.
3. 3 While the dough rests, prepare the syrup filling. Combine the dark brown sugar, butter, golden syrup, cinnamon, and salt in a small saucepan over medium heat. Stir until the butter melts and everything combines into a smooth, thick caramel syrup. Keep warm but not hot.
4. 4 Divide the dough into sixteen equal balls, each about the size of a walnut. Preheat a stroopwafel iron or thin waffle iron to medium heat. Place a dough ball in the centre of the iron and press closed firmly for ninety seconds until golden brown on both sides.
5. 5 Immediately while the waffle is still hot and pliable, use a sharp knife to split it horizontally into two thin rounds. Work quickly because the waffle becomes brittle as it cools. Spread a generous tablespoon of the warm caramel syrup on the cut side of one half.
6. 6 Press the second half on top to create a sandwich, letting a little syrup ooze to the edges. Repeat with all remaining dough balls. Serve the stroopwafels warm, or place them on top of a hot mug of coffee for two minutes so the steam softens the caramel filling into a gooey, stretchy centre.