Stroopwafels

Dissolve the yeast in warm water and let it proof for 5 minutes until foamy. In a large bowl, combine flour, sugar, butter, eggs, and the activated yeast mixture, then knead until a smooth, soft dough forms.

Cover the dough with a clean kitchen towel and allow it to rise in a warm place until it has doubled in size.

While the dough rises, prepare the caramel filling by combining brown sugar, butter, corn syrup, and cinnamon in a saucepan over medium heat. Stir continuously until the mixture is smooth, thickened, and fully combined, then remove from heat and set aside to cool slightly.

Preheat a round waffle iron or pizzelle press over medium heat. Divide the risen dough into small, equal-sized balls roughly the size of a large walnut.

Place one dough ball in the center of the hot waffle iron, press firmly, and cook until the waffle is golden brown and crispy. Repeat with the remaining dough balls.

While each waffle is still hot and pliable, use a thin knife or wire to carefully split it horizontally into two equal, thin wafers.

Spread a generous layer of the warm caramel syrup filling onto the flat side of one wafer, then press the second wafer on top, flat side down, to form a sandwich cookie.

Allow the assembled stroopwafels to cool completely on a wire rack so the filling sets and the cookies firm up before serving or storing.