Dutch stroopwafel

Instructions

1- Combine milk and yeast in a bowl.

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

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

4- Pour in the yeast mixture and knead until smooth.

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

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

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

8- Let it simmer for a while.

9- The stroop will continue to thicken as it cools.

10- Shape the dough into balls weighing about 35 grams each.

11- Make a total of 14.

12- Turn your stroopwafel iron on the highest setting.

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

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

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

16- When the waffle is done, work quickly.

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.

18- 5 inches).

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

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

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

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

23- Repeat for all the balls.