Instructions

1. Mix milk with yeast and a spoonful of sugar. Let stand for a minute. 

2. For the dough, knead together flour, sugar, salt, egg, the pith of a vanilla stick and slowly pour in the milk mixture. Dress for about 10 minutes until the dough is nice and supple and elastic. (Can be done by hand and in a machine). 

3. Slowly add the cream butter and knead until everything is well mixed. Grease a glass bowl with some sunflower oil and place the dough in it, cover well and let rise for about 45 minutes. 

4. For the caramel, heat the butter, once the butter is melted add the sugar. Keep stirring until the sugar is completely absorbed and turns light brown. Slowly pour in the whipping cream (be careful this will bubble). Bring to a boil and season with a pinch of salt. Let cool slightly, this will thicken the sauce nicely. 

5. Roll out the dough into a large rectangular piece. Spread the caramel with stroopwafel pieces on top. Roll up lengthwise and cut in half lengthwise. Make a sort of braid and place in the cake pan. Cover and let rise for another 45 minutes. 

6. Preheat the oven to 180 degrees and bake the braid bread for about 30 minutes until golden brown and done. Let cool slightly and remove from the mold. 

7. Drizzle optional remaining caramel over the bread and garnish with stroopwafel pieces.