Waffle Iron Churros

If you suffer from deep-fry phobia, like me, then this recipe is going to appeal to you in the way way it did to me. We can have crisped, delicious, churro-waffle hybrids (the batter is actually very similar to a choux-the base that creates cream puffs), without all the mess and calories of frying.

And then I highly recommend you drizzle salted caramel all over that shiz.

Admittedly, I haven't eaten that many churros in my lifetime. But I do have very strong memories of people selling churros on the subway platforms in NY. They were always there, beckoning to me, smelling oh so lovely...and somehow I just never bought myself one. One of my life's regrets.

BUT--even though I missed out on those churros, I did partake in some especially delicious and crisp waffles when I was honeymooning in Mexico. And my favorite way to eat them? With cinnamon sugar and caramel sauce. So when I read the recipe for these waffle iron churros, my mind immediately jumped to those waffles in Mexico that I'd loved so much (to the point of me waking Michael up so we could go get some--me telling him I was going to "starve to death" if we didn't.) And I knew I was going to be drizzling my favorite salted caramel sauce on top. Because I make good life choices.

So--the waffles are chewy and and crisp and have gorgeous little specks of cinnamon. Then, you brush them with butter and coat them in cinnamon-sugar. Then you drizzle caramel...or chocolate...or whatever. Doesn't have to be anything. They're delicious either way--but the salted caramel is actually pretty subtle on them. I think it sort of just enchances all the cinnamon-sugariness going on. They're crazy delicious and Michael agrees. It was a real sadness that this recipe only makes 3 waffles. Perhaps you should double the recipe?

Yeah, that's probably the right call.

Waffle Iron Churros

Adapted slightly from Daniel Shumski on Serious Eats

Makes 3 small waffles (in a Belgian waffle maker).

Ingredients:

Batter-

• 1/2 cup water
• 4 tbsp. (or about 2 oz.) unsalted butter 
• 1/4 tsp. salt
• 1 tbsp. granulated sugar
• 1/4 tsp. ground cinnamon
• 1/2 cup all purpose flour
• 2 eggs

Topping-

• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1 tbsp. unsalted butter, melted
• Optional-chocolate sauce or salted caramel sauce

Preparation:

• In a small-medium sized saucepan, bring water, 2 tbsp. butter, 1/4 tsp. salt, 1 tbsp. sugar, and 1/4 tsp. cinnamon to a simmer over high heat until the butter has melted and the sugar has dissolved.
• Reduce heat to medium and rapidly stir in the flour--cook and stir for 1 minute.
• Remove from heat and let cool for 5 minutes.
• Add eggs one at a time, stirring until each is fully incorporated. The batter will be very thick.
• Coat both sides of waffle iron with nonstick cooking spray. Preheat (if there are temperature settings set them to medium or medium-high) the waffle iron.
• Combine 1/4 cup sugar with 1/2 tsp. cinnamon on a large plate.
• Place about 1/4 -1/2 cup batter in the center of the waffle iron (the batter will rise quite a bit, so don't overstuff it--see how the first one goes and adjust as needed). Close the lid and cook until churros are golden brown, 5 to 10 minutes. Transfer churros to a plate and repeat with remaining batter.
• Brush fresh churros with melted butter and coat in the cinnamon sugar. Serve warm with salted caramel sauce or chocolate sauce for drizzling or dipping.
• Store leftovers, covered, in a refrigerator for up to 3 days. To reheat-bake in a 350F degree oven until crisp and warmed throughout.

Something about the cinnamon-sugar is so pretty to me.