Dutch Stroopwafels

Instructions

1. Prepare the dough
   In a small bowl, dissolve the yeast in lukewarm water and let stand for 5 minutes until foamy. In a large mixing bowl, combine flour, sugar, cinnamon, and salt. Make a well in the center and add the eggs, melted butter, and activated yeast mixture. Mix until a soft dough forms. Knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Make the caramel filling
   While the dough is resting, prepare the filling. In a medium saucepan over medium heat, combine the stroop or corn syrup, brown sugar, butter, and cinnamon. Bring to a simmer, stirring constantly until the sugar dissolves and the mixture is smooth. Reduce heat to low and simmer for about 5 minutes until slightly thickened. Remove from heat and let cool slightly but keep warm enough to remain pourable.
3. Prepare the waffle iron
   Preheat a stroopwafel iron or a regular waffle cone maker to medium-high heat. If using a regular waffle iron, you may need to adjust cooking times. Lightly grease the surface with butter or cooking spray to prevent sticking.
4. Cook the waffle cookies
   Divide the dough into golf ball-sized pieces (about 2 tablespoons each). Place a ball of dough on the preheated waffle iron and close, pressing firmly to flatten. Cook for about 2-3 minutes until golden brown. The waffles should be thin and crisp but not too dark.
5. Split and fill the waffles
   Working quickly while the waffle is still hot, use a sharp knife to carefully split the waffle horizontally into two thin rounds. Spread about 1-2 teaspoons of the warm caramel filling on the inside of one half, then place the other half on top to create a sandwich. Press gently to spread the filling to the edges. The filling will be very hot, so be careful.
6. Cool and store
   Place the filled stroopwafels on a wire rack to cool completely. As they cool, they will become crisp on the outside while maintaining a chewy caramel center. Once cooled, store in an airtight container at room temperature for up to 1 week, with parchment paper between layers to prevent sticking.