Stroop Waffeln

Making the dough:

In a stand mixer with the paddle attachment, cream together the butter, cinnamon, and sugar. You may have to scrape down the sides of the bowl.

Once creamed, add the milk, and yeast, and combine.

Scrape down the sides of the bowl, then add the egg, and let the mixer fun for another minute or so. While the mixer is running, mix the salt through the flour. Add the flour, and let mix, until no dough is sticking to the sides of the mixing bowl anymore.

On a floured surface, knead the dough for a few minutes. Cut the dough into 50g balls and put them on a cookie sheet. Cover with cling film, and let them sit in a warm spot for at least 45 minutes and up to an hour.

Making the filling:

Combine the water, sugar, butter and syrup in a medium-sized saucepan, stir over low heat until the sugar dissolves, then cover the pot and boil the mixture for 3 minutes.

Add the cinnamon, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a candy or instant-read thermometer).

Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes.

Making the stroopwaffels:

Note, if your dough has softened from the warmth in your kitchen, you can pop it in the fridge for 10 minutes before making the stroopwafels.

Set the heat setting to "max," and wait until the "ready" light comes on. Add a ball of dough, a bit closer to the front. Slowly close the lid, until the grey plastic clip can latch close. Then, unlatch it, and ease it up a bit. Cook the stroopwafel for 90-120 seconds, until the darkest area is a nice golden brown.

Using the cookie cutter, trim the uneven edges off. The trimmings are delicious, just save them in a bowl!

Lay the waffle on the corner of a cutting board, and carefully insert a sharp paring knife in it, parallel to the board (you're going to split this waffle into two, making two thin cookies). The trick is to use one hand to rotate the waffle and make just a sawing motion with the knife. (The knife never moves to the left or right, just back and forth.)

I use a folded-up piece of paper towel on top of the waffle to rotate it; it prevents my hand from getting burnt.

Pour a generous tablespoon of caramel onto one of the waffle halves. Leave a little bit of space around the edge.

Carefully place the other half on top, and press them together, until there's a little bit of syrup peeking out from the edges.

Put the stroopwafel on a plate to cool. If you want to try it right away, give it a minute to let the syrup and waffle cool down enough.

Repeat this for the rest of the balls of dough. You don't have to butter the waffle iron after the first waffle has been made in it.

What to do with the trimmings: The trimmings are delicious... either on their own or drizzled with a little bit of leftover syrup.