Instructions
Begin by dissolving the yeast in the milk in a small bowl. Allow it a few moments to activate and become foamy, signaling readiness for the dough. In a large mixing bowl, combine the all-purpose flour, butter, sugar, egg, and a pinch of salt. Pour in the yeast mixture and knead thoroughly until the dough becomes smooth and elastic. This kneading step is crucial for developing gluten, which results in a tender texture. Cover the bowl with a clean cloth or plastic wrap and let the dough rest in a warm place for about an hour, allowing it to rise and double in size. This fermenting time enriches the dough's flavor and gives the waffles their lightness. While the dough is rising, prepare the stroop filling by combining Dutch stroop, brown sugar, butter, and cinnamon in a saucepan. Stir the ingredients over medium heat until the butter melts and the sugar dissolves completely. Allow the mixture to simmer gently, thickening slightly; it will continue to set as it cools, so don't over-thicken. Once the dough has risen, divide it into 14 equal pieces, each around 35 grams. Roll each piece into a smooth ball, which will help in forming perfectly round waffles. Preheat your stroopwafel iron to its highest setting to achieve that signature golden-brown color and crisp exterior. Place one dough ball into the iron and close it gently—avoid pressing too hard as the waffle should retain some thickness to be sliced easily. Bake each waffle for about 1 to 2 minutes until it attains a rich golden hue. Timing may vary slightly depending on your iron, so keep a watchful eye. Immediately after baking, quickly remove the waffle and use a round cutter to trim it into an even circle roughly 8 to 9 cm (3 to 3.5 inches) in diameter. This step ensures uniformity and a neat appearance. While still hot (handle with oven mitts to avoid burns), place the waffle on a cutting board and carefully slice it horizontally with a sharp knife. The heat makes it pliable for slicing but handle gently to avoid breaking. Spread a generous layer of the warm stroop filling onto one half of the waffle, then sandwich it with the other half. Press lightly to ensure the syrup adheres well and the waffle halves join seamlessly. Place the finished stroopwafels on a wire rack to cool and set, allowing the syrup to thicken perfectly inside. Repeat this delightful process for all dough balls to savor every chewy, caramel-filled bite. Tip: For an extra touch of tradition and flavor, try placing a finished stroopwafel atop a hot cup of coffee or tea for a few minutes before enjoying, allowing the syrup to soften to a gooey perfection.
