Stroopwafel

In a stand mixer combine flour, granulated sugar, cinnamon, salt and instant yeast; mix the dry ingredients.

Add melted butter, milk and eggs.

Knead on medium-high speed for around six minutes.

Without a first proof, divide the dough into 18 balls of around 50 g each.

Roll each ball smooth in the hands and set on a lightly floured baking tray; smooth balls give smooth edges once pressed.

Variation: freeze the formed balls, then thaw and proof for an hour and a half to two hours before pressing.

Cover with cling wrap and a tea towel and proof for one hour; the balls will not grow much.

Heat the waffle iron; flatten each ball slightly and press two at a time until done.

While still warm, split each waffle through the middle with a thin serrated knife, rotating it for an even cut.

Spread caramel sauce on one half with a palette knife and sandwich the halves together.

Serve within a day so they stay crisp; traditionally set on top of a hot cup of coffee so the steam softens the waffle and caramel.