Stroopwafel

Ingredients

For the Caramel Waffle Cookies:

1 ounce/25 grams fresh yeast cake

1 tablespoon milk (lukewarm)

4.4 ounces/125 grams butter (best-quality roomboter, softened)

2.6 ounces/75 grams caster sugar (or write basterdsuiker, see note below)

1 large egg (beaten, room temperature)

8.8 ounces/250 grams cake flour (Dutch cake flour or zeeuwse bloem, see note below)

Pinch salt

1 teaspoon butter (or as needed to grease waffle iron)

For the Filling:

4.6 ounces/200 grams molasses (Dutch molasses syrup or keukenstroop, see note below)

4.4 ounces/125 grams brown sugar (or bruine basterdsuiker, see Note below)

3.5 ounces/100 grams butter (best-quality roomboter)

1 teaspoon cinnamon

Steps to Make It

Make the Waffle Dough

In a medium bowl dissolve the yeast in the lukewarm milk.

Add the butter, caster sugar and egg.

Mix and then stir in the flour and salt.

Cover the dough with a warm moist dish towel and allow to rise in a warm place for 1 hour.

Make the Filling

Warm up the molasses and stir in brown sugar, butter, and cinnamon.

Set aside and allow to cool to lukewarm

Cook the Waffles

Form dough into large marble sized balls and place on a greased and warm (but not hot) cookie sheet. The dough balls should not touch each other.

Again, cover with a warm and moist dish towel and allow to rise for 15 minutes.

Grease and heat waffle iron.

Place 1 dough ball in the iron and bake until It is a yellowish color. A really short amount of time.

Working quickly and cut the waffles in half (horizontally). Put with the syrup filling and sandwich the two halves together and pressing lightly.