Dutch stroopwafel

1. Stir the milk and yeast together in a bowl and leave for a moment to dissolve.
2. In another bowl, combine the flour, butter, sugar, egg and salt, pour in the yeast mixture, and knead until smooth. Cover and leave to rise for one hour.
3. When the dough is nearly ready, make the filling: put the stroop, brown sugar, butter and cinnamon in a saucepan and stir until the butter melts and the sugar dissolves, then simmer for a while (it thickens further as it cools).
4. Divide the dough into balls of about 35g each, 14 in all. Heat your stroopwafel iron on its highest setting.
5. Sit a ball in the iron and close it without flattening it too far (you should still be able to cut through it), and bake for 1 to 2 minutes until golden brown.
6. Move fast: lift the waffle out and immediately cut a neat circle about 8 to 9cm across with a round cutter.
7. Lay the hot waffle on a board and slice it horizontally with a sharp knife, holding it with an oven mitt as it's very hot.
8. Spread the warm stroop over one half, set the other on top and press gently, then cool on a wire rack. Repeat with the rest.

Tips from the ZestyPlate Kitchen

• Have your round cutter and a sharp knife to hand before you begin, because stroopwafels have to be cut and filled while piping hot or they crack.
• Don't press the iron fully shut; you want the waffle thick enough to slice through the middle into two.
• Keep the stroop filling warm and pourable over a low heat as you work, since it stiffens quickly once it cools.
• Wear an oven mitt while slicing the hot waffles, as they hold a fierce amount of heat.