Churro Waffles
A churro is a golden rod of pure deliciousness twisted and rolled into lots and lots of sweet cinnamon and sugar right after its taken a crispy bath in steaming hot oil. Mexico is one of the many places in Latin America and Spain where churros are made fresh daily by street vendors. And now you can have them for breakfast You just gotta try them
A churro is a golden rod of pure deliciousness twisted and rolled into lots and lots of sweet cinnamon and sugar right after its taken a crispy bath in steaming hot oil. Mexico is one of the many places in Latin America and Spain where churros are made fresh daily by street vendors. And now you can have them for breakfast You just gotta try them
- Carbohydrate 305.963587151052 g
- Cholesterol 1593.1318183626 mg
- Fat 466.931951462605 g
- Fiber 39.8620264314063 g
- Protein 76.5145706248626 g
- Saturated Fat 290.119362573714 g
- Serving Size 1 1 Recipe (2104g)
- Sodium 59615.2491074644 mg
- Sugar 266.101560719645 g
- Trans Fat 35.4602478310924 g
- Calories 5607 calories
Step-by-step
- In large bowl, mix together flour, salt, baking powder and sugar; set aside. At this time you can combine your churro topping and set it aside.
- Preheat waffle iron.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; Next fold in three shakes of cinnamon. Beat until blended
- Melt the 1/2 cup of butter that will be poured over the waffles. Next generously spray waffle iron with nonstick cooking spray. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture.
- Serve immediately, drizzling waffles with a little extra syrup, if desired.
All-purpose flour forms the structural core of this batter, providing the gluten network needed to trap expanding gases from four teaspoons of baking powder. This chemical leavening agent requires precise handling; overmixing the batter develops excess gluten, yielding a tough rather than tender waffle interior. Achieving that classic fried-dough crunch relies entirely on post-bake treatment rather than the iron alone. Brushing the hot waffle with melted butter immediately creates a sticky binder for the heavy cinnamon and sugar coating, but trapped steam will quickly soften this crisp exterior if the waffles stack while cooling.
Dietary adjustments require careful ingredient swaps. To replace dairy milk, use an unsweetened high-protein plant milk like soy, which curdles appropriately with acid and browns well under heat. Swap the melted butter for neutral refined coconut oil or a solid plant-based baking stick at a one-to-one ratio. Replacing eggs is more complex because they provide both moisture and structural binding; a commercial egg replacer or aquafaba works best in this specific leavened batter. Gluten-free adaptations need a measurable binder like xanthan gum if the flour blend lacks it, ensuring the waffle holds its shape when dipped into the topping mixture.
Maintain waffle iron temperatures near 400 degrees Fahrenheit to guarantee immediate crust formation. Preheating the iron fully prevents the batter from sticking and absorbing excess cooking spray.
