The Sweetest Breakfast: Churro Waffles

By Alyse Borkan  |  Apr 7, 2015
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone
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.

Ingredients:
  • 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)
Batter Preparation:
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.
Cooking Directions:
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.
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone