Prepare products to the test. Dry yeast must be activated in warm milk with one spoon of sugar. Melt the butter and cool slightly.

Butter, flour, sugar, salt, egg and yeast with milk, knead to a soft buttery dough (flour may need a little less - the dough should not be very steep). Let it rise for 45 minutes.

At this time you can prepare the caramel for the layer. To do this, lay out the products for the filling, in a small pan,

And stir, cook on low heat until the sugar is dissolved (about 10 minutes).

Ready-made caramel not too thick, a little liquid. But when cooled it solidifies, and if anything, it can be heated.

Dutch waffles are baked in a special waffle iron. I have a regular waffle iron (the Soviet model), so that the wafer is thin and small, more like a cookies ))). You need to divide dough into pieces 3-5 cm in diameter (depending on size of waffle iron) and bake waffles until Golden brown. If necessary, trim the hot wafer to perfectly round shape and cut into two halves. My waffles are very thin, so I don't cut.

Glue the halves of the waffles with toppings and you can enjoy! In the Netherlands, stroopwafel is made with a hot toddy or chocolate. The wafer is put on top of the mug with a hot beverage to let the steam soften it.