Stroopwafel

Ingredients

• 3 1/2 cups (440g) all-purpose flour
• 1 cup (225g) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup whole milk
• 1 cup (225g) unsalted butter, for the filling
• 1 cup packed brown sugar, for the filling
• 3/4 cup light corn syrup
• 1/4 cup molasses
• 1 teaspoon ground cinnamon

Before you cook

• Combine the flour, softened butter, granulated sugar, yeast, and salt in a large bowl.
• Preheat a pizzelle or stroopwafel iron according to the manufacturer's instructions.

Steps

1. Warm the milk until just lukewarm.
2. Add the egg and warm milk to the flour mixture.
3. Knead the mixture into a smooth, firm dough, about 8 minutes by hand or 5 minutes with a stand mixer.
4. Cover the dough and let it rise in a warm place until doubled, about 1 hour.
5. Divide the risen dough into 16 equal balls.
6. Place one dough ball in the center of the hot waffle iron.
7. Close the iron, leaving it slightly loose rather than clamped tight.
8. Cook until steam stops emitting from the iron, about 60 to 90 seconds.
9. Remove the waffle from the iron while it is still warm and pliable.
10. Slice the warm waffle horizontally in half with a sharp knife to create two thin rounds.
11. Repeat cooking and slicing with the remaining dough balls, working quickly so each waffle is still warm when sliced.
12. Melt the 1 cup butter for the filling in a saucepan over medium heat.
13. Stir in the brown sugar, corn syrup, molasses, and cinnamon.
14. Heat the filling, stirring, until smooth and glossy, about 3 minutes.
15. Keep the filling warm over low heat.
16. Spread a generous spoonful of the warm filling over the cut side of one waffle half.
17. Top with a second waffle half, cut-side down, and press gently so the filling reaches the edges.
18. Repeat with the remaining waffle halves and filling.
19. Let the stroopwafels cool slightly before serving.