Stroopwafels (Dutch Caramel Waffles Cookies)

in a very little bowl, sprinkle the yeast over the lukewarm water and stir to mix. permit to take a seat till frothy, 5-10 minutes.

in a very massive bowl or a stand mixer fitted with a dough hook, mix the flour, sugar, salt, and cinnamon. combine within the yeast with water, butter, and egg till a swish dough comes along. If it's too breakable, add a touch additional water. It it's too loose and sticky, add a touch additional flour. cowl and permit to rest at temperature for 30-60 minutes. it'll get puffy, however will not double in size.

in a very medium pan, soften the sugar and butter over medium heat. Whisk within the keukenstroop or dark syrup and ground cinnamon. still stir typically till the mixture starts to bubble and thicken. scale back heat to low and blend within the vanilla. continue heat and stir sometimes whereas making ready the cookies.

heat up the waffle iron on desired setting (I used 3/4). If needed, gently grease with oil.

Roll a tablespoon piece of dough into a ball, then gently press into a disc. Place within the center of the preheated iron and displace the lid. Bake till golden, 40-60 seconds. take away from the iron and quickly cut in 0.5 horizontally. unfold a number of the new filling on the within of the lowest half the cookie. cowl with the highest half the cookie and gently press to equally unfold the filling to the sides. Repeat with remaining dough and filling.