Instructions
1
Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.
2
In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth. Cover the bowl and let the dough rise for one hour.
3
When the dough is almost ready, make the stroop filling. Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved. Let it simmer for a while. The stroop will continue to thicken as it cools.
4
Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.
5
Place a ball of dough in the iron and close the iron. Don’t flatten the waffle too much; you should still be able to cut through it. Bake for 1-2 minutes until the waffle is nicely golden brown.
6
When the waffle is done, work quickly. Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).
7
Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is very hot, so use an oven mitt to hold it in place.
8
Take half a waffle and spread the (hot!) stroop on it. Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool. Repeat for all the balls.
