Ingredients (Makes 10-12 Stroopwafels)

For the Dough:

• All-purpose flour – 2 cups
• Butter – ½ cup (melted)
• Sugar – ¼ cup
• Warm milk – ¼ cup
• Egg – 1 large
• Dry yeast – 1 teaspoon
• Salt – A pinch

For the Caramel Filling:

• Brown sugar – 1 cup
• Butter – ½ cup
• Corn syrup – ¼ cup
• Vanilla extract – 1 teaspoon
• Ground cinnamon – ½ teaspoon

Instructions

Step 1: Prepare the Dough

1. In a small bowl, mix the warm milk and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture.
3. Knead the dough until smooth and elastic, about 5-7 minutes. Cover the bowl with a clean towel and let the dough rest in a warm place for 1 hour or until doubled in size.

Step 2: Make the Caramel Filling

1. In a saucepan, melt the brown sugar, butter, and corn syrup over medium heat. Stir continuously until smooth and combined.
2. Remove from heat and stir in the vanilla extract and cinnamon. Set aside to cool slightly.

Step 3: Cook the Waffle Discs

1. Preheat a waffle iron or stroopwafel iron.
2. Divide the dough into 10-12 equal balls. Roll each ball into a small disc or pat it flat with your hands.
3. Place a dough disc into the iron and close it gently. Cook for 1-2 minutes until golden brown.
4. While still warm, carefully slice each waffle horizontally into two thin layers using a serrated knife.

Step 4: Assemble the Stroopwafels

1. Spread a thin layer of caramel filling onto one side of a waffle half.
2. Top with the other half, pressing gently to seal. Repeat with the remaining waffles and caramel.

Serving Suggestions

Stroopwafels are best enjoyed warm. Place them over a hot cup of coffee or tea for a few moments to soften the caramel inside. They can also be stored in an airtight container for up to a week.