Crispy Churro Waffles with Dulce de Leche Step-by-step instructions

Before you start

Before you start, preheat the waffle iron according to the manufacturer's instructions. Have all your ingredients measured and ready: the flour, sugar, baking powder, eggs, milk, melted butter, and vanilla for the batter.

Set up a shallow dish with the cinnamon sugar and have the extra melted butter ready with a pastry brush. Warm the dulce de leche gently on the stove or in the microwave so it's pourable by the time the waffles are done.

Instructions

Mix and Cook

1. 1Make the Waffle Batter
   In a large mixing bowl, whisk together the flour, sugar, and baking powder. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth and bubbly. Do not overmix; a few lumps are fine.
   Look for The batter should be thick but pourable, with small bubbles on the surface.
   Tip Let the batter rest for 5 minutes while the waffle iron heats for a lighter texture.
2. 2Preheat the Waffle Iron
   Preheat the waffle iron to medium-high heat. For the crispiest results, make sure the iron is screaming hot before adding the batter. Lightly grease the iron if needed, though most nonstick waffle irons require no extra butter.
   Look for The waffle iron should be hot enough that a drop of water sizzles and evaporates immediately.
   Tip If the waffle iron has a temperature dial, set it to the highest setting for extra crunch.

The batter should be smooth with a few small bubbles, and the waffle iron should be hot enough to sizzle a drop of water. As the waffles cook, you'll hear a gentle hiss and see steam escaping.

When the steam slows, the waffle is deep golden brown and crisp. It should release easily from the iron and hold its shape.

Coat and Crisp

3. 3Cook the Waffles
   Pour the batter onto the hot waffle iron, using about 1 cup per waffle for a standard Belgian waffle iron. Close the lid and cook for 5 to 6 minutes, until the waffle is deep golden brown and crispy. Steam will stop escaping when the waffle is done. Transfer the cooked waffle to a wire rack.
   Look for The waffle should be deep golden brown and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not open the waffle iron too early; wait until the steam reduces to avoid tearing the waffle.
4. 4Repeat with Remaining Batter
   Cook the remaining batter in the same way, keeping the cooked waffles on a wire rack in a warm oven (200°F / 95°C) while you work. This keeps them crisp without steaming.
   Look for All waffles should be evenly golden and crisp.
   Tip If the waffle iron cools down between batches, let it reheat for a minute before adding more batter.
5. 5Coat in Butter and Cinnamon Sugar
   While the waffles are still hot, brush each one on all sides with melted butter. Then dredge the buttered waffle in a shallow dish filled with cinnamon sugar, pressing gently to make sure the sugar sticks to every surface. Shake off any excess and set aside.
   Look for The waffle should be heavily coated with cinnamon sugar, like a fresh churro.
   Tip Work quickly while the waffle is hot so the butter melts into the surface and the sugar adheres well.

After brushing with butter and dredging in cinnamon sugar, the waffle should be completely covered in a crunchy, sweet layer. The sugar will melt slightly into the butter, creating a glossy, crackly surface. The waffle should still be warm, and the coating should not be soggy or clumpy.

Top and Serve

6. 6Stack and Top with Ice Cream
   Stack the churro waffles on a serving plate or cutting board. Place a generous scoop of vanilla bean ice cream on top of the stack. The ice cream will start to melt slightly over the warm waffles, creating a creamy contrast.
   Look for The ice cream should be just starting to soften and melt into the waffles.
   Tip For a dramatic presentation, use a tall stack of two or three waffles.
7. 7Drizzle with Warm Dulce de Leche
   Warm the dulce de leche in a small saucepan over low heat or in the microwave for 20 seconds until it is pourable. Drizzle it generously over the ice cream and waffles, letting it cascade down the sides. Serve immediately.
   Look for The dulce de leche should be thick but pourable, coating the ice cream and waffles.
   Tip If the dulce de leche is too thick, stir in a teaspoon of warm milk to thin it.
8. 8Slice and Serve
   Use a sharp serrated knife to slice through the stack, cutting down through the crisp waffle layers and ice cream. The waffle should crackle audibly. Serve immediately while the contrast between the warm, crisp waffle and cold, creamy ice cream is at its peak.
   Look for The knife should slice through with a satisfying crunch.
   Tip For the best texture, serve right away; the waffles will soften as they sit.

The stack of waffles should be tall and impressive, with the ice cream just beginning to melt and the dulce de leche flowing down the sides. The first slice should produce an audible crunch. Serve immediately to preserve the contrast between the crisp waffle and the cold, creamy ice cream.

Common mistakes

The most common mistake is opening the waffle iron too early, which tears the waffle and makes it stick. Wait until the steam reduces and the waffle looks golden.

Another mistake is under-seasoning the cinnamon sugar; don't be shy—the coating is what makes these taste like churros. Finally, don't let the cooked waffles sit in a stack where they will steam and soften; keep them on a wire rack in a warm oven until ready to coat.

How to tell it’s done

The waffles are done when they are deep golden brown and firm to the touch. The waffle iron will release steam; when the steam noticeably slows, the waffle is usually ready. For food safety, the batter contains eggs, so the waffles must be cooked through.

The internal temperature of the waffle should reach at least 160°F (71°C) to ensure the eggs are fully set. If you're unsure, insert an instant-read thermometer into the thickest part of a waffle.

• Egg dishes: 160°F (71°C) in the thickest part