Stroopwafels

Preparation

1. 1

   Dissolve the yeast in a little warm milk with a pinch of sugar and let sit for 10 minutes.

2. 2

   Mix the flour, sugar and salt, add the warm melted butter, the egg and the milk-yeast mixture, then knead for 5 minutes until you get a smooth, non-sticky dough.

3. 3

   Cover and let rise for 1 hour at room temperature, until the dough doubles in size.

4. 4

   Divide the dough into golf-ball-sized pieces, and cook them one at a time in a hot stroopwafel iron for 1 to 2 minutes, until golden.

5. 5

   While the waffle is still hot and pliable, slice it horizontally into two thin discs with a knife: this is the easiest moment to do it.

6. 6

   Make the syrup by melting the brown sugar, butter and sugar syrup together over low heat until thick and pourable.

7. 7

   Generously spread one disc with hot syrup and close with the second disc, pressing lightly.

8. 8

   Let cool for a few minutes: the syrup will firm up slightly as it cools while staying soft.