Make Waffels:

• Mix all ingredients into a dough. Mix approx. 8 minutes in low gear.
• Divite the dough into pieces approx. 1500 grams. Place these well covered in the refrigerator for at least 12 hours.
• The next day, weigh out 300 grams of laminating butter for each 1500 gram piece of dough.
• Fold in the butter to each piece of dough and fold twice into four (2 x 4).
• Cool the laminated dough pieces back in the refrigerator for about 30 minutes.
• Roll out each laminated piece of dough to a thickness of 2,5 mm and cut into pieces of 10 x 8 centimeters (approx. 60 grams each and also slightly smaller than the waffle iron).
• Let the sliced dough pieces proof for about 60 minutes.
• Then bake until done between the waffle iron.
• After cooling down sufficiently, cut waffles horizontally. Fill the waffles with Credin Salted Caramel filling and Credin Cinnamon filling. See photo.