Why It Works
- Using a waffle iron instead of deep-frying produces churros without the hassle of heating up a pot of oil on the stovetop.
- The nooks and crannies of the waffled churros provide space for the chocolate sauce to pool.
Churros—those deep-fried, sugar-coated sticks of dough—are made from what is essentially pâte à choux, the same stuff used to make éclairs. Here, that batter is waffled, with the nooks and crannies of the waffled churros providing space for the chocolate sauce to pool.
I love deep-fried foods, but do I always want to deep-fry? No. It takes time, uses more oil than I often have on hand, and requires more attention than I can sometimes spare. The substitution of waffling for deep-frying cooks the churros just as quickly without the hassle of heating up a cauldron of oil on the stovetop.
It's important not to overstuff the waffle iron with the batter when making these. Putting the batter all in at once produces results a little like that "I Love Lucy" episode where the bread is pushing out of the oven. Actually a lot like it, only with a waffle iron.
Err on the side of using less batter at first before you see how much it spreads out and rises. You may even want to make a test churro.
One bonus of making these: Any leftover cinnamon sugar can be saved and added to coffee or hot chocolate. That goes for the chocolate sauce, too.
For the Batter:
1/2 cup water
4 tablespoons unsalted butter
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cinnamon
1/2 cup all-purpose flour
2 large eggs
For the Topping and Chocolate Sauce:
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup heavy cream
2 ounces semi sweet chocolate
1 teaspoon corn syrup
Nonstick cooking spray
1 tablespoon unsalted butter, melted
For the Batter: In a small saucepan, bring water, butter, salt, sugar, and cinnamon to a simmer over high heat.
When butter has melted and sugar and salt have dissolved, lower heat to medium, add flour, and stir rapidly. The batter will form quickly as the flour absorbs the water mixture. Continue to cook over medium heat, stirring, for 1 minute.
Remove saucepan from heat and allow mixture to stand for 5 minutes. Add eggs one at a time to batter mixture, stirring until each is incorporated. The batter will be very stiff and look a bit like buttercream frosting.
Meanwhile, For the Topping and Chocolate Sauce: Mix sugar and cinnamon on a plate for dipping. In a saucepan over low heat, combine cream, chocolate, and corn syrup and stir frequently until chocolate begins to melt. Turn off heat and set chocolate mixture aside.
Preheat the waffle iron. (Set it to medium if it has temperature settings.) Coat both sides of the waffle iron with nonstick cooking spray.
Place about 1/4 cup of batter on each section of waffle iron. Do not overstuff waffle iron—the batter will expand considerably. (Err on the side of using less batter before you see how much it spreads out and rises.) 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 churros with melted butter and then dip them in cinnamon sugar. Serve warm with chocolate sauce for dipping.
Any leftover cinnamon sugar can be saved and added to coffee or hot chocolate.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||6%|
|Total Sugars 38g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|