Stroopwafel (Syrup Waffle)

12 ingredients

1 teaspoon instant yeast
1 teaspoon sugar
1/2 pound unsalted butter
1/3 cup sugar
Pinch of salt
1 rounded tablespoon ground cinnamon (Generous)
3 cups flour
1 large egg

1 tablespoon ground cinnamon
1 cup Karo light syrup
7/8 cup light brown sugar
1/4 cup butter
Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly.
Beat butter until light, adding sugar, salt and cinnamon.
Mix in the yeast mixture, flour and egg(s) and knead or beat well.
Set in a warm place for about an hour. It will not look like it's raising much; don't worry.

Meanwhile, make the syrup (stroop).


Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes).
Remove from heat and beat in butter.
Should thicken as it cools, but still be slightly warm and thin enough to spread easily.
If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.

To make waffles,

Heat waffle iron and oil lightly only once.
Using scoop to measure, place dough in center of heated wafel iron and bake for one minute (no longer, or you'll risk burning them).
When done, remove from iron, place flat on counter and immediately slice waffle horizontally into two thin wafers, using the sharp fillet knife.
Spread syrup on one cut surface, reassemble pressing gently but firmly, and trim to a uniform shape with the 3" cookie cutter.

Cool, at least slightly, flat on a rack before eating.

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