Stroopwafel

Instructions

1. Mix the flour, yeast, brown sugar, cinnamon and salt, then add the egg, softened butter and lukewarm milk.
2. Knead for 8 minutes until you get a smooth dough, cover and let it rise for 1 hour at room temperature.
3. Divide the dough into 12 balls the size of a walnut and flatten them into discs.
4. Cook the discs one at a time in a very hot round waffle iron or a blini pan for 1 to 2 minutes until golden.
5. For the syrup, heat the sugar syrup, butter and cinnamon over low heat until the mixture is runny.
6. Cut each still-warm waffle in half with a sharp knife or a cutter, spread the syrup on the inside and close them up.