Dutch Stroopwafels

Instructions

1. 1

   In a small bowl, dissolve yeast in warm milk and let stand for 5 minutes until foamy.

2. 2

   In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

3. 3

   Beat in egg and vanilla extract, then add the yeast mixture.

4. 4

   Gradually mix in flour and salt until a soft dough forms. Knead lightly and let rest for 10 minutes.

5. 5

   For the syrup filling, combine brown sugar, butter, cream, honey, cinnamon, and salt in a saucepan over medium heat.

6. 6

   Stir constantly until mixture reaches 240°F (soft ball stage), about 8-10 minutes. Remove from heat.

7. 7

   Divide dough into 12 equal portions and roll each into a ball.

8. 8

   Heat stroopwafel iron or pizzelle maker according to manufacturer's instructions.

9. 9

   Place dough ball in center of iron and cook for 1-2 minutes until golden brown.

10. 10

    While still warm, carefully cut each waffle horizontally in half using a sharp knife.

11. 11

    Spread 1-2 tablespoons of warm syrup filling on bottom half and sandwich with top half.

12. 12

    Let cool on wire rack until syrup sets, about 5 minutes before serving.