Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until bubbly.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the egg and vanilla extract to the butter mixture, mixing well to combine.
4. Gradually add the flour and the yeast mixture to the butter mixture, stirring until a soft dough forms.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat a stroopwafel iron or a regular waffle iron to medium heat.
7. Once the dough has risen, divide it into small balls (about the size of a golf ball) and place each ball onto the preheated iron.
8. Close the iron and cook the waffles for about 2 minutes, or until they are golden brown and crisp.
9. Carefully remove the waffles from the iron and let them cool slightly on a wire rack.
10. Using a sharp knife, carefully slice each waffle in half horizontally to create two thin cookies.
11. Spread a generous amount of caramel syrup on one half of each waffle and sandwich it with the other half.
12. Serve the stroopwafels warm, or allow them to cool to room temperature for a chewy texture.