Dutch Stroopwafels with Cinnamon Caramel Syrup

What you need

• 30 ml (2 tbsp) whole milk, lukewarm
• 10 g (1 tbsp) active dry yeast
• 300 g (2 1/2 cups) all-purpose flour
• 150 g (2/3 cup) butter, soft, for the dough
• 90 g (scant 1/2 cup) caster sugar
• 1 egg, at room temperature
• 1/4 tsp salt
• 200 g (2/3 cup) light molasses, or Dutch syrup (keukenstroop) or golden syrup
• 100 g (1/2 cup packed) light brown sugar
• 75 g (5 tbsp) butter, for the filling
• 1/2 tsp ground cinnamon
• neutral oil, for greasing the iron

Method

Restated from the original video

1. 1

   Stir the yeast into the lukewarm milk.

2. 2

   Put the flour, soft butter, caster sugar, egg and salt in a bowl, add the yeast mixture and knead into a smooth, supple dough, about 5 min.

3. 3

   Cover the bowl and leave the dough in a warm, draught-free spot for 1 hour. It will rise only a little.

4. 4

   For the filling, warm the molasses in a saucepan over medium heat, then add the brown sugar and the butter for the filling.

5. 5

   Bring it to a boil, stirring, and let it bubble for 1-2 min until no sugar crystals remain. Take it off the heat and stir in the cinnamon. Keep it warm.

6. 6

   Heat a stroopwafel or pizzelle iron until very hot and brush it lightly with oil.

7. 7

   Roll the dough into balls of 30-40 g, about 15 in all.

8. 8

   Bake one ball at a time in the closed iron until the waffle is thin, crisp and golden brown, 1-3 min.

9. 9

   While it is still hot, stamp out a neat round with a 9-10 cm (3 1/2-4 in) cutter.

10. 10

    Straight away, slice the hot waffle in half horizontally into two thin discs with a sharp, thin knife. It tears if it cools first.

11. 11

    Spread one disc with a layer of the warm filling and press the other disc on top.

12. 12

    Repeat with the rest of the dough, then let the stroopwafels cool on a rack so the filling sets.

13. 13

    Serve as they are, or rest one on top of a hot mug for a minute so the filling softens.

Imported from rutgerbakt.nl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.