Dutch Stroopwafels

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup whole milk
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1 cup packed brown sugar
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. In a small bowl, dissolve yeast in warm milk and let stand for 5 minutes until foamy.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Beat in egg and vanilla extract, then add the yeast mixture.
4. Gradually mix in flour and salt until a soft dough forms. Knead lightly and let rest for 10 minutes.
5. For the syrup filling, combine brown sugar, butter, cream, honey, cinnamon, and salt in a saucepan over medium heat.
6. Stir constantly until mixture reaches 240°F (soft ball stage), about 8-10 minutes. Remove from heat.
7. Divide dough into 12 equal portions and roll each into a ball.
8. Heat stroopwafel iron or pizzelle maker according to manufacturer's instructions.
9. Place dough ball in center of iron and cook for 1-2 minutes until golden brown.
10. While still warm, carefully cut each waffle horizontally in half using a sharp knife.
11. Spread 1-2 tablespoons of warm syrup filling on bottom half and sandwich with top half.
12. Let cool on wire rack until syrup sets, about 5 minutes before serving.