- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup sugar for coating
In a medium saucepan, add water, butter and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough until it becomes uniform again.
Heat up your waffle iron and coat with oil spray. I used a standard round Belgian waffle iron. When waffle iron is hot, take a chunk of dough (approximately 1 1/2 tbsp) and roll it into a ball and press into the center of one of the four sections of the waffle iron. You need enough dough to fill about 2/3 of that section. Gather 3 more dough balls and place one on each remaining section, so you now have four small churro waffles being made. The dough for each section should not touch. Close your waffle iron.
- Cook until waffles are a dark golden brown and are completely crisp on the outside. They will take longer to cook than standard waffles, around 20 minutes. Once waffles are done, remove, and then add more dough to your waffle iron and repeat cooking process until all your dough is used up.
- Add sugar to a small ziploc bag. If desired, you can also add 1/4 tsp cinnamon. Add a few waffles into the bag and then seal and shake around so that waffles become coated in sugar. Remove and repeat with remaining waffles. Serve while still warm.