churro

Want to eat churros every morning but don't want to deal with daily deep frying? Then these waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate sauce to pool.

Waffle Iron Churros Recipe

For the Batter:

water

unsalted butter

salt

sugar

cinnamon

all-purpose flour

eggs

For the Topping and Chocolate Sauce:

heavy cream

semi-sweet chocolate

corn syrup

Nonstick cooking spray

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.

Chocolate Dipped Churro Shortbread Cookies

unsalted butter, room temperature (2 sticks)

all purpose flour

tsp salt

Preheat oven to 350F.

In an electric mixer with a paddle attachment, cream together the butter and sugar. It doesn&#x27;t need to get to the &quot;light and fluffy&quot; stage for this recipe, just well combined.

Add the flour, cinnamon, and salt, and continue to mix until the dough comes together.

Transfer the dough to a lightly floured surface and pat into a flat disk. Cover and chill in the fridge for at least an hour.

Remove the dough from the fridge and allow a few minutes for it to begin to soften. Roll the dough out on a lightly floured surface until its about 3/8-1/2 inch thick.

Cut the dough into rectangles (I used a pizza cutter) roughly 3 inches by 1.5 inches, or whatever size you prefer.

Sprinkle the turbinado sugar over one half of each unbaked cookie on the diagonal (see photo above of cookies before they are dipped into chocolate), very lightly pressing the sugar into the dough.  Reserve a little extra sugar for sprinkling along the chocolate at the very end.

Bake for about 12 minutes. The cookies will still be pale and soft, but will firm up as they cool. Allow to cool on the pan for a few minutes before carefully transferring them to a wire rack. (If your cookies come out of the oven a little misshapen, they are really easy to nudge back into shape while they are still hot. Use the side of a butter knife or some other flat edge to gently press the sides of the dough back into a neat rectangle.)

Line a baking sheet with parchment paper for the cookies to rest on after they&#x27;ve been dipped in chocolate.

Melt the chocolate either in a double boiler or in a microwave safe container like a Pyrex glass measuring cup, using short (10-15 second) bursts. You&#x27;ll want a relatively small and deep container to make dipping the cookies easier. My 2 cup glass measuring cup worked well.

Gently tap off any excess sugar from the cooled cookies, and dip the un-sugared half into the melted chocolate at an angle, covering the area that isn&#x27;t coated in sugar. Place them on the lined baking sheet.

Allow the chocolate coating to partially harden before adding the final sprinkling of raw sugar along the edge of the dipped portion of the cookie. If you sprinkle it on too early, it will just sink into the wet chocolate. When the chocolate is still a bit tacky and not fully hardened, it should stay on top and adhere. Sprinkle a little more than you think you want, press it in very very lightly, and tap off any excess once the chocolate is completely cooled and hardened.

The topping possibilities for this churros recipe is endless. Instead of dropping the churros in cinnamon sugar, you can drop them in vanilla sugar, slather the churros with a couple spoonfuls of nutella, or dip the ends of each mini churro in melted chocolate. So heavenly!

Churros Recipe

½ Cup / 120 ml Water

/ 30 g unsalted butter

/ 13 g granulated sugar

lemon zest,

/ 60 g all-purpose flour

Sunflower Oil

Mix the cinnamon and sugar together in a...

Mix the cinnamon and sugar together in a medium bowl. If you’d rather not top the churros with cinnamon sugar, read the headnotes to see other possible things you can do with the churros.

Bring water, butter, sugar, and ½ teaspoon of...

Bring water, butter, sugar, and ½ teaspoon of lemon zest to a boil in a medium sauce pan. Remove from heat, and stir in flour. Return pan to medium heat and cook, stirring constantly with a wooden spoon, until dough forms a smooth ball, about 1 ½ minutes. Transfer to a mixer bowl, and let cool for 3 minutes.

With the mixer (standing or hand-held) on medium...

With the mixer (standing or hand-held) on medium speed, add the egg, and beat until the dough is smooth and shiny, about 3 minutes. The churros dough will look curdled and weird at first, but just keep beating the mixture until it becomes smooth; the dough will be sticky.

Heat 2 inches of oil in a heavy-bottomed...

Heat 2 inches of oil in a heavy-bottomed pot until it registers 375ºF on a deep-fry thermometer. (A deep-fry thermometer isn’t necessary;  just make sure the oil is hot, but not too hot that it will scorch the churros).

Spoon the dough into a pastry bag fitted...

Spoon the dough into a pastry bag fitted with an open star tip (any size is fine, depending on how thick you want your churros).

Hold the pastry bag a few inches above...

Hold the pastry bag a few inches above the oil, and pipe six to eight 5-inch lengths, moving bag in circular motions while piping to create decorative shapes if desired.

Cut dough with an oiled knife.

Fry, turning once, until golden brown, about 2...

Fry, turning once, until golden brown, about 2 minutes.

Drain oil off, then toss in cinnamon sugar...

Drain oil off, then toss in cinnamon sugar mixture (if you decide to top them with that).

Repeat with remaining dough, then serve immediately and...

Repeat with remaining dough, then serve immediately and enjoy!

Churro Cheesecake Dip - an easy way to make no-bake cheesecake dip full of cinnamon sugar churro flavor! This is perfect for parties or an easy dessert; we loved it!

Churro Cheesecake Dip

(113 grams) cream cheese (softened)

¼ cup International Delight French Vanilla Creamer

heavy whipping cream

cinnamon (divided)

Place cream cheese and 1/4 cup sugar in a large bowl. Mix with a hand mixer until smooth. Mix in the creamer and 1/2 teaspoon cinnamon, then add the heavy whipping cream. Turn the mixer up to high and beat until whipped cream forms.

Transfer to serving dish. Stir remaining cinnamon and sugar in a small bowl and sprinkle over the top of the dip. Serve with fruit or cinnamon graham crackers.

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