Stroopwaffels I

Recipe View 5 mins Activate the Yeast: In a small bowl, dissolve the active dry yeast in 1/2 cup of warm water. Let it stand for 5-10 minutes until foamy. (5-10 minutes)

Recipe View 5 mins Prepare the Dough: In a large bowl, cut the cold, cubed butter into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Mix in the granulated sugar, eggs, and the yeast mixture. Combine well to form a dough. (5 minutes)

Recipe View 30 mins Let the Dough Rise: Cover the dough and let it rise in a warm place for 30-60 minutes, or until it has doubled in size. (30-60 minutes)

Recipe View 2 mins Shape and Bake the Waffles: Preheat your pizzelle iron according to the manufacturer's instructions. Roll the dough into small balls (about 1 tablespoon each). Bake each ball in the hot pizzelle iron until golden brown and crisp. (2-3 minutes per waffle)

Recipe View 5 mins Make the Caramel Filling: While the waffles are baking, prepare the filling. In a saucepan over medium heat, combine the dark brown sugar, butter, cinnamon, and dark corn syrup. Bring to a boil, stirring constantly, and continue to cook until the mixture reaches the soft ball stage (234-240°F or 112-115°C). This will take about 5-7 minutes. (5-7 minutes)

Recipe View 5 mins Assemble the Stroopwaffels: Immediately after baking, carefully split each waffle in half horizontally. Spread the warm caramel filling generously on the cut side of one half, then place the other half on top to create a sandwich. (5 minutes)