Giant Crispy Churro Waffles with Cinnamon Sugar & Warm Dulce de Leche Step-by-step instructions

Before you start

Preheat the waffle iron according to the manufacturer's instructions. Measure out all the ingredients. Melt the butter for the batter and the butter for brushing (you can melt them together in a small saucepan or microwave).

Warm the dulce de leche in a small saucepan over low heat or in the microwave in 15-second intervals, stirring until pourable. Set up a shallow dish with the cinnamon sugar and have a pastry brush ready. Line a baking sheet with a wire rack to hold the cooked waffles.

Instructions

Batter and Waffles

1. 1Make the Waffle Batter
   In a large bowl, whisk together the flour, sugar, and baking powder. In a separate bowl or liquid measuring cup, whisk the eggs, milk, melted butter, and vanilla until combined. Pour the wet ingredients into the dry and whisk until smooth and bubbly, with no lumps. Let the batter rest for 5 minutes while the waffle iron heats.
   Look for The batter should be smooth and pourable, with small bubbles forming on the surface.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For extra crispiness, use a Belgian waffle iron with deep pockets. Don't overmix—a few small lumps are fine.
2. 2Cook the Waffles
   Preheat the waffle iron to medium-high heat. Pour enough batter to cover the center of the iron (about 1 cup for a standard Belgian waffle iron). Close the lid and cook for 5 minutes, until the waffle is deep golden brown and crispy on the outside. Repeat with the remaining batter, keeping cooked waffles warm on a rack.
   Look for The waffle should be deeply golden and crisp to the touch; steam will stop rising when done.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Don't open the waffle iron too early—wait until the steam mostly stops. This ensures a crisp exterior.

The batter should be smooth and pourable, with small bubbles forming. The waffles should be deeply golden, crisp on the outside, and cooked through to 160°F (71°C). They should release easily from the iron and hold their shape.

Churro Coating

3. 3Coat with Cinnamon Sugar
   While the waffles are still hot, brush each one on all sides with melted butter. Immediately dredge the buttered waffle in the cinnamon sugar, pressing gently to help the sugar stick. Make sure every surface is heavily coated, like a fresh churro. Place the coated waffles on a wire rack to set.
   Look for The sugar should form a thick, crunchy crust that covers the entire waffle.
   Tip Work quickly while the waffles are hot so the butter melts into the sugar and creates a crisp coating.

Each waffle should be completely coated in a thick layer of cinnamon sugar, with no bare spots. The sugar should be firmly adhered and feel crunchy to the touch. The butter should have been absorbed, creating a glossy, caramelized surface.

Topping and Serving

4. 4Assemble and Serve
   Stack the churro waffles on a serving plate or platter. Top each waffle with a scoop of vanilla ice cream. Warm the dulce de leche until it's pourable, then drizzle generously over the top, letting it cascade down the sides. Serve immediately while the waffles are still crisp and the ice cream is melting.
   Look for The dulce de leche should flow like thick caramel, pooling around the waffles and ice cream.
   Tip For a dramatic presentation, pour the dulce de leche at the table. Use a fork to break through the crunchy crust.

The waffles should be stacked tall, with ice cream melting slightly and dulce de leche cascading down the sides. The presentation should be dramatic and inviting, with visible crunch and gooey sweetness.

Common mistakes

One common mistake is opening the waffle iron too early, which can tear the waffle and make it stick. Wait until the steam has mostly stopped before opening. Another is not brushing the waffles with enough butter—if you skimp, the sugar won't stick well.

Also, make sure the waffles are hot when you coat them; if they cool too much, the butter won't melt into the sugar, and the coating will be patchy.

Finally, don't drown the waffles in dulce de leche before serving—too much can make the crisp coating soggy. Drizzle just before eating.

How to tell it’s done

The waffles are done when they are deep golden brown and crisp to the touch. They should release easily from the waffle iron and sound hollow when tapped. The internal temperature of the waffles should reach 160°F (71°C) to ensure the eggs are fully cooked.

When you press a finger on the surface, it should feel firm and crunchy, not soft or doughy. If the waffles look pale, cook them for another minute or two.

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