Stroopwafels

Preparation

Separate the egg yolk from the egg white.

Dissolve the fresh yeast in the lukewarm milk.

Put the flour in a mixing bowl and make a well in the center. Add the salt.

Pour the yeast mixture into the well together with the sugar, the candi syrup, the melted butter, and the egg yolk.

Knead the dough by hand until it no longer sticks to your hands and let it rise until doubled in volume (+/- 30 to 45 min. in an oven at 40°C - place a towel over the mixing bowl).

While the dough is rising, make the syrup.

Add all ingredients to a saucepan, bring to a boil while stirring, and then let it cool.

Then make small balls of dough (+/- 20 g).

Take your FRITEL waffle iron with the 16x28 waffle plates, set it to thermostat position 6, and let your waffle iron preheat.

Place the dough in your waffle iron, close it, and bake for +/- 25 sec.

Remove the waffles with your FRITEL waffle fork and cut them horizontally in half. Spread them with syrup and press them back together.