Stroopwaffels I Recipe

Ingredients <br>- 4 cups all-purpose flour <br>- ½ cup white sugar <br>- 1 cup butter <br>- 2 eggs <br>- 1 (.25 ounce) package active dry yeast <br>- ½ cup warm water <br>- 1 ½ cups packed brown sugar <br>- 1 cup butter <br>- 1 teaspoon ground cinnamon <br>- 6 tablespoons dark corn syrup <br><p></p>Directions <br>step 1: Dissolve the yeast in the warm water. <br>step 2: Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. <br>step 3: Roll dough into balls and bake in a pizelle iron. <br>step 4: To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). <br>step 5: Split waffles in half and spread cut sides with the warm filling. Then put the halves back together. <br>

Ingredients
- 4 cups all-purpose flour
- ½ cup white sugar
- 1 cup butter
- 2 eggs
- 1 (.25 ounce) package active dry yeast
- ½ cup warm water
- 1 ½ cups packed brown sugar
- 1 cup butter
- 1 teaspoon ground cinnamon
- 6 tablespoons dark corn syrup

Directions
step 1: Dissolve the yeast in the warm water.
step 2: Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
step 3: Roll dough into balls and bake in a pizelle iron.
step 4: To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
step 5: Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

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