Melt molasses, syrup and sugar in cast iron pan, keep under carmelization temp while stirring in butter, salt, cinnamon and vanilla till dissolved, let cool till thick. This will keep the filling chewy instead of brittle.

Melt and mix butter, sugar, warm milk, egg, pour in dough maker bowl, add other dry dough ingredients till smooth, cover, rise an hour. Knead again, let rise half an hour, roll into large doughroll. slice in 16 pieces, roll each piece the size of a large farm egg.

For large waffle, roll two doughballs together and press flat inside waffle iron, turn flame on high, bake bottom of waffle one minute, turn heat off, rest hot iron a few minutes, so top of waffle has solidified. Lay waffle on plate, soft side up, ladle two tablespoons of filling on bottom waffle, bake next waffle, press on top of first one. To make small waffles, use one dough ball, one tablespoon filling, as shown on right, bake one minute.

Cut large stroopwafels in squares, cool till filling is chewy, cut. Serve. Fresh for a week, enjoy.