Ingredients

Instructions

1. 1

   In a small bowl, dissolve the yeast in the warm milk with a pinch of the granulated sugar. Let stand for 5 minutes until foamy.

2. 2

   In a large mixing bowl, whisk together the melted butter, egg, remaining granulated sugar, and instant espresso powder.

3. 3

   Stir the yeast mixture into the butter mixture. Gradually add the flour and salt, kneading until a smooth, pliable dough forms. Cover and let rise in a warm place for 45 minutes.

4. 4

   While the dough rises, make the filling. In a saucepan over medium heat, combine brown sugar, butter, corn syrup, and cinnamon.

5. 5

   Stir continuously until the sugar dissolves and the mixture bubbles (about 2-3 minutes). Remove from heat and stir in the flaky sea salt. Keep warm on very low heat.

6. 6

   Preheat a stroopwafel iron, pizzelle iron, or thin waffle cone maker.

7. 7

   Form the dough into 1.5-inch balls (about the size of a ping pong ball).

8. 8

   Place a dough ball in the center of the hot iron and press down firmly. Cook for 60-90 seconds until golden brown.

9. 9

   Remove the waffle and immediately place it on a clean towel. While it is still piping hot, use a sharp serrated knife to carefully slice the waffle horizontally into two thin rounds.

10. 10

    Spread a tablespoon of the warm caramel filling on the cut side of one half, then sandwich with the other half.

11. 11

    Press gently to seal and let cool on a wire rack to firm up.