Instruction

• Combine milk and yeast in a bowl
• Let stand for a moment to allow the yeast to dissolve
• 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
• 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
• Shape the dough into balls weighing about 35 grams each
• Make a total of 14
• Turn your stroopwafel iron on the highest setting
• 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
• 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)
• 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
• 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