After making these several more times, I think the batter is just too thick. So, I’ve added 1/4 cup of milk to be added after the boiled ingredients are added to the flour. This also helps the batter to cool down faster.
Also, I’ve since gotten a new waffle maker. And it makes terrible churro waffles. My old waffle maker is a Krups 2-waffle maker. The divots are not that deep and the waffles come out crispy every time. My new one is a Krups 4-waffle maker. The divots are very deep and the waffles do not come out crispy no matter what I do. If you try this recipe, please let me know how your waffles turned out along with the brand of maker you used. Thank you!
(I let Ana sprinkle the cinnamon sugar on the waffle.)
If I didn’t have kids, I’d probably never eat churros. Fried bread with sugar all over makes me think: oily and messy. But I appreciate and like the texture. Crispy on the outside, light and spongy on the inside.
I had never thought to make them at home because I have a totally rational fear of hot burning oil exploding in my face. But a while ago, I saw a pin on Pinterest for churro waffles.
Then I found Bru’s Wiffle, a restaurant in Santa Monica, that has churro waffles on the menu. Theirs is a “belgian waffle with cinnamon and sugar topped with cinammon ice cream”. Yummers!
Last week I made eggnog baked doughnuts with an eggnog muffin recipe. It worked out really well and so it got me thinking that churro waffles could be the most brilliant idea ever.
I checked out the churro waffle recipe but it seemed like a basic waffle recipe with less sugar. I wondered how that could produce the churro’s unique texture.
That got me curious about recipes for traditional churros. It seemed to me that the biggest difference with the authentic churro recipes I found was much less flour and many more eggs. Some recipes called for water, some for milk. I decided to go with milk since it feels more wholesome. I found a few recipes that called for no egg but I like the idea of a lot of eggs, because again, more wholesome for the kids. I won’t feel so bad when I drown the things in a ton of sugar.
I was curious how the churro recipe would turn out in the waffle iron since there is no leavening agent (baking powder or baking soda).
But as you can see, there was no need for a leavening agent. The large amount of egg made the waffle fluff up and gave it that spongy texture of the traditional churro. They were so good. Crispy on the outside and spongy on the inside.
I was actually a bit shocked that it turned out so well on the first try. Ana ate two and there’s no better validation of a recipe success than that.
After my great success I got a bit cocky and impatient and beat the eggs in before the batter completely cooled. The batter was super thick and I had to thin it out with milk and then water. The kids still ate them but it was a good lesson. Let the batter cool completely before beating in the eggs!
Since I was no longer cocky, but still impatient, I had the
not so great idea to only warm up the milk, butter, sugar and salt (not bring to a boil).
The batter was very soupy. So I realized that the liquid must be hot enough to slightly cook the flour to make a dough.
It was difficult to tell how much batter to put in the waffle iron because of the soupiness. And so this happened.
But the kids still ate it. Even after I cut off the raw parts and cooked them a little more. They are that tasty!
Another lesson learned. Boil the liquid ingredients!
- 1 1/4 cups milk
- 1/4 cup (1/2 stick) unsalted butter
- 2 Tbsp sugar
- 1/4 tsp salt
- 1 cup flour
- 4 eggs
- Bring 1 cup milk, butter, sugar and salt to a boil in a small saucepan.
- Mix the liquid mixture with flour in a bowl until a sticky dough is formed.
- Mix in the remaining 1/4 cup milk.
- Let the dough sit a few minutes until cool.
- Beat in eggs, one at a time.
- Cook waffles in a waffle maker for 5 minutes.
- Serve with butter and cinnamon sugar.
- Cinnamon Sugar: mix 1/2 cup sugar with 1 Tbsp cinnamon
- Make sure to boil liquid ingredients. It needs to be hot enough to slightly cook the flour. This makes the batter thick.
- Also make sure that the batter is fully cooled before adding the egg. If it is too warm, the egg will start to cook and make the batter too thick to put in the waffle iron.
Do you have any recipes that you like to cook/bake unconventionally?
Do you fry foods at home?
Favorite dessert? (Cheesecake.)
**Recipe Disclaimer: No recipes were harmed in the making of these waffles. All credit has been given where credit is due. If you believe that an error has been made please send me a pleasant email (preferably not in all caps) to inform me of your concerns. I also ask that you please read my entire blog post before rendering any verdicts. Thank you!**