Stroopwafels

Ingredients

• 180 g Plain Flour
• 75 g Unsalted Butter
• 20 g Caster Sugar
• 60 ml Milk
• 4 g Dried Yeast
• 1 pcs Egg
• 0.25 tsp Salt
• 80 g Dark Brown Sugar
• 60 g Golden Syrup
• 0.5 tsp Ground Cinnamon

Method

1. Warm {milk} gently until just lukewarm, then combine with {dried_yeast}, {plain_flour}, {caster_sugar}, {egg}, {salt}, and part of the {unsalted_butter} in a mixing bowl. Knead until smooth and supple, about until the dough feels elastic and no dry patches remain.
2. Cover the dough and let it rise in a warm spot until slightly puffed and airy, which helps the waffles stay tender and easy to press.
3. Melt the remaining {unsalted_butter} in a small saucepan over low heat, then add {dark_brown_sugar}, {golden_syrup}, and {ground_cinnamon}. Stir for a few minutes until glossy, smooth, and thick enough to coat a spoon, then keep warm on the lowest heat so it spreads easily.
4. Heat a waffle iron over medium heat. Divide the risen dough into small balls and press them one at a time until deep golden and fragrant, working in batches so the iron stays hot and the wafers color evenly.
5. While the wafers are still warm, split each one carefully, spread with the warm {dark_brown_sugar} syrup, and press closed. Let them sit briefly until the filling settles and the edges turn lightly crisp.