Stroopwafels

This classic Dutch snack is two thin dough waffles filled with decadent caramel. One is often served on top of a mug of steaming, hot coffee.

For the dough:
1/4 cup (2.25 oz / 65 ml) warm milk (or water)
2 1/4 cups (10.50 oz / 300g) unbleached all-purpose flour 
4 1/2 tablespoons (2.25 oz / 65g) unsalted butter 
7g fast-action dried yeast 
1/2 Scant ½ cup (3 oz /70 g) granulated sugar
1 large egg, room temperature
Pinch of kosher salt
Clarified butter (for brushing electric cookie iron)

For the caramel:
1 cup (7 oz / 200 g) granulated sugar
5 tablespoons (100 g) golden syrup
1/3 cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon unsalted butter
1/2 teaspoon kosher salt

Heat milk to about 105 degrees F. Set aside.

For the dough, rub flour and butter together in a large bowl until it resembles breadcrumbs. Add yeast, cinnamon and sugar; mix together.

Slowly pour in warm milk and stir with a Swedish dough hook, large fork or wooden spoon until the dough starts coming together, add the egg and salt and continue stirring until the dough comes together. Knead the dough for 1–2 minutes into a soft ball. Cover and leave to rest for 30 minutes.

Combine sugar, golden syrup, and 1/4 cup water in a heavy-bottom medium saucepan. Stir just enough to get the sugar wet. Cook  swirling the melted sugar carefully and brushing down the sides of the pan with a wet pastry brush if needed until dark amber in color, about 10 minutes.

Reduce heat to low and slowly add cream, stirring with a heat-proof spatula until combined. Add vanilla seeds, butter, and salt; stir until is smooth. Keep warm.

Divide the dough into 12 – 14 equal pieces. Roll into small balls and cover with a damp cloth to prevent them drying out. 

Heat a waffle cone machine and brush top and bottom of each side with clarified butter. Press the ball of dough into a disk, brush with clarified butter and place in the middle, press down the top lid and bake for 1–2 minutes until just golden brown.

Remove from the machine and place onto a cutting board.

Working quickly, while the waffle is still hot slice it horizontally in half and if desired, for a perfectly round biscuit, cut with a round cookie cutter just slighly smaller in diameter than the waffle biscuit/cookie.

Place a generous tablespoon of caramel on the bottom waffle half. Top with the other waffle half and gently push down, until the caramel spreads to the edges. Place on a wire rack to cool, then repeat until you have used up all the dough balls. Store any remaining caramel in the refrigerator until you make another batch.