Greetings, Mystic Meows!
I absolutely love churros! There’s just something about them. They’re crunchy on the outside, soft inside, rolled in cinnamon sugar… Then dunked in chocolate sauce or in some cafe con leche or tea?? Say, WHAT? It’s a delicious treat and being that Cinco de Mayo is upon us, I wanted to make a Mexican inspired version of a breakfast classic… Waffles!
Now truth be told, I’m more of a pancake meow, but every once in a while I get in the mood to change it up and make some waffles. Recently I was shopping at Bed Bath & Beyond, and noticed in the clearance section this cute little red box that had a picture of a mini waffle maker on it. The price was $4.99, and I just fell in love with how tiny and adorable it was ( only 4″ ) and immediately started thinking about how much fun I’d have in the kitchen teaching my 5 year old daughter how to use it.
So fast forward to the brainstorm I had about churros and A. How easy they are to prepare, and B. How to make them in a different way. I knew my trusty little waffle iron was perfect for turning churro dough into the breakfast I had been cooking up in my head. So I went to work on the dough.
The candied apple crunch part was a happy accident. I diced up an apple, and was heating up the sugar in a small non stick pan without any liquid. I wanted the sugar to melt, ( 2 T. ) which it did, just start to caramelize, and then would incorporate the apples. After adding the apples to the slightly caramelize sugar, part of the sugar started to harden and I had all of these pieces of crystallized apple sugar swimming in delicious syrup.
Then I remembered when I was in The Netherlands, Amsterdam to be precise, I tasted my first true Belgian Waffle. This thing blew my mind! It was sweeter than I expected it to be and was perfect in every way. What stood out for me the most was the little bits of sugar throughout the inside of it that added a burst of sweetness and a crunch that was something quite special with every single bite. I knew I had to use that crystallized apple sugar to replicate the feels of a Belgian waffle and garnish the churro dough version with, so I chopped it all up and sprinkled away! Success!
Here’s a recipe for churro dough that’s super simple. The waffles can be made ahead of time and keep well in the freezer for a rainy day. After I made the waffles I fried them to get that authentic churro crunch and coated them with lots of cinnamon sugar. Enjoy!
1 cup of water
4 oz of unsalted butter
1/4 teas. salt
1 cup of A.P. flour
3 whole eggs
1/2 cup of sugar
1 Tbls. ground cinnamon
1. In a medium sized pot, bring the water, butter and salt to a boil.
2. Add the flour to the salted butter water and stir until you have a dough. Reduce the heat to medium low and cook the dough in the pot for about 2 minutes, turning constantly until the dough pulls away from the sides of the pot.
3. Remove from the heat and add in the eggs one at a time. A wooden spoon or rubber spatula is best. You can also use a hand mixer. The dough will separate at first, but it will come together into a smooth dough after each addition of the eggs.
4. Now your ready to make churro waffles! Don’t forget to fry them up to get them nice and crunchy and cover them with that cinnamon sugar!
Because my waffle iron was so small, I was able to get about 10 pieces out of this amount of dough. I used a heaping tablespoon of dough for each waffle and made enough for 3 servings. Any fruit topping, chocolate, or caramel sauce would be lovely on these! Have a blast giving them a try! Until we eat again dear reader, happy cooking and Happy Cinco de Mayo!
Cheers, hugs, & meows!
Xo Nikki 💕✨
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