Put 500 g flour, 150 g sugar, 7 g dried yeast, 3 g cinnamon and 2 g salt in a bowl. Add 250 g softened butter, 60 g lukewarm milk and 1 egg (50 g) and work into a smooth, soft dough.

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 150 gSugars, granulated
• 7 gLeavening agents, yeast, baker's, active dry
• 3 gSpices, cinnamon, ground
• 2 gSalt, table
• 250 gButter, without salt
• 60 gMilk, whole, 3.25% milkfat, with added vitamin D
• 50 gEgg, whole, raw, fresh
• 100 gButter, without salt
• 200 gSugars, brown
• 200 gSyrups, corn, light
• 4 gSpices, cinnamon, ground

Method

1. Put 500 g flour, 150 g sugar, 7 g dried yeast, 3 g cinnamon and 2 g salt in a bowl. Add 250 g softened butter, 60 g lukewarm milk and 1 egg (50 g) and work into a smooth, soft dough.
2. Cover and rest in a warm place for 45 minutes.
3. Filling: melt 100 g butter with 200 g brown sugar, 200 g syrup and 4 g cinnamon in a saucepan and boil for 3 minutes while stirring (about 110 °C). Leave lukewarm so it stays spreadable.
4. Divide the dough into 40 balls of about 25 g.
5. Heat a stroopwafel or thin wafer iron (about 190 °C) and bake the balls for about 1 minute until golden (wafer about 9 cm). Split each hot wafer horizontally at once with a sharp knife, spread the bottom half with about 12 g filling and cover with the top half.
6. Leave to cool on a rack for 15 minutes so the caramel sets.