The Sweetest Breakfast: Churro Waffles
By Alyse Borkan | Apr 7, 2015
If you dream of sugar, and wake up with a sweet tooth, this breakfast sensation is the best way to start your day. Carla Hall combined two of our most loved treats into one ultimate breakfast-for-dessert masterpiece. It’s easy to make and is guaranteed to impress any house guest on a lazy Saturday morning. Pair with a strong cup of black coffee to avoid the impending food coma that may follow.
- 1 cup all-purpose flour
- 1 tablespoon + 1 teaspoon ground cinnamon (divided)
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup water
- 1 teaspoon Salt
- 3 eggs (room temperature)
1. In a large bowl, whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger and allspice until spices are evenly distributed. Set aside. In a small bowl, whisk together the granulated sugar and remaining cinnamon. Set aside.
2. In a large sauce pot combine butter, water and salt — and bring to a boil over medium heat. Slowly stir in flour mixture and cook for until combined and sticky, about 1 to 2 minutes. Remove from heat transfer to the bowl of an electric mixer. Beat the mixer for 2 to 3 minutes to release some steam then add the eggs one at a time, fully incorporating before adding the next. Prepare a pastry bag or large zip top bag with a fluted pastry tip about 3/4-1 inch in diameter.
Preheat a waffle iron, and spray with cooking spray. Ladle churro batter onto the waffle iron and close to cook. Once the churro waffles are golden and crispy — remove from waffle iron, sprinkle with cinnamon sugar, and set aside. Continue making churro waffles with the remaining batter.