That’s quite a mouthful of a title, I apologize. Sincerely. Part of it is because I wanted to make it really difficult for you to say it. The other part is that I was having the hardest time naming these doughnuts, but I wanted to make sure all the important parts of them were equally represented right away. So let’s just call them churro doughnuts because that’s basically what they are. They’re doughnuts cooked in a waffle iron, dipped in melted butter and then rolled around in vanilla cinnamon sugar. Nothing, and I mean NOTHING can be better than that, and nothing is more important to you or your life on this Tuesday. So the only thing you should be doing right now, is reading this post, leaving a comment down below (I’d appreciate it ever so much), gathering your ingredients and whipping up a batch of these doughnuts. Do this first thing in the morning because you’ll need the rest of the day to eat all of the churro doughnuts…then take a doughnut nap.
If you don’t have a waffle iron by now, I have just one question for you. What are you waiting for?!!? Need I remind you that these Falafel Waffles are just begging you to give them all of your love and attention. Or why not make these Chicken Chorizo Waffle Tostadas this week? It’s the breakfast for dinner meal you’ve been waiting for, but never knew you were. So if you don’t have a waffle iron, it’s time to pick one up. Or if you haven’t used yours in forever, dust it off and fire it up because these doughnuts are a must to get you through the week. The good news is that they’re cooked in a waffle iron and not fried. The even better news is that you can eat them all without feeling guilty in the slightest. So let’s focus on that.
Lets start by making the doughnut dough first. It’s rather easy, just mix together all of the dry ingredients in a large mixing bowl.
**Note: Adding that little bit of ground cinnamon and freshly grated nutmeg gives these doughnuts that extra bit of flavor!**
In the bowl of a stand mixer, whisk together the eggs, buttermilk, and vanilla.
Add the dry ingredients, along with the melted butter and stir until just combined. Do not over-mix the dough at this point or you’ll end up with dry tough doughnut waffles. That sounds scary.
**Note: The dough will be really soft and very sticky. Do not worry, that’s okay. It’s supposed to be like that. **
Working with half of the dough at a time, transfer to a well floured work surface. Roll it out or pat it out into a large circle or rectangle, about 1/2 of an inch thick. Then cut into 3-inch rounds with a hole in the center. Place the doughnuts on a baking sheet lined with parchment paper.
**Tip: If you don’t have a doughnut cutter, use a cup with a piping bag tip to cut out the center!**
Meanwhile, heat the waffle iron to it’s highest setting. While the waffle iron heats up, get the vanilla cinnamon sugar ready.
In a small dish combine the sugar, vanilla bean seeds and pod. Using the back of a spoon, mash the sugar with the seeds and pod so that you can really get them both combined and open up that vanilla. Then stir in the ground cinnamon and toss until well combined.
Cook the waffle doughnuts until golden brown and crispy. Make sure to spray the waffle iron with cooking spray after each use to ensure that they do not stick.
**Note: Cook one or two doughnuts at at time, depending on the size of your waffle iron. Once cooked, transfer the doughnuts onto a wire rack and continue cooking the rest.**
Dip the doughnuts in a small dish filled with melted butter. Make sure the butter has cooled enough to be able to dip the doughnuts in. Turn over and coat both sides well, making sure the butter gets into the waffle holes.
Pour the vanilla cinnamon sugar into a large shallow dish and then transfer the butter drenched doughnuts into the sugar, turn over to coat both sides well with the vanilla cinnamon sugar.
These doughnuts are best when eaten the day you make them, as they’ll be the most fresh and soft. Let’s talk about the texture though for a second. These aren’t going to be super soft and moist (I hate that word but you know) as if they were fried. They’re still amazing, don’t get me wrong, they’re just a bit firmer and slightly dryer than regular. These are perfect for dunking into coffee in the morning. I’m not a coffee drinker, but I think that if I were, I’d definitely be dunking these doughnuts in there.
Because churros are most commonly served with a chocolate sauce, make a quick orange chocolate sauce and then dip these doughnuts in that! That would be amazing!
Cover any leftover doughnuts well with plastic wrap or place in an airtight container and store at room temperature for up to 2 days. Anything longer than that would be too much. Honestly though, I don’t see them lasting longer than that anyhow. So you’re all good.
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- 1 vanilla bean, seeds scraped
- 1 teaspoon ground cinnamon
- In a large bowl, whisk together the eggs, milk, vanilla and granulated sugar until smooth and well combined. Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon and unsalted butter. Stir until well combined. The dough will be soft and very stick. That's okay.
- Turn out the dough onto a well floured work surface. It might be easier if you cut it in half. Roll out with a floured rolling pin or pat it out with your hands to about ½ an inch thick. Cut into 3-inch rounds with a small hole in the center. Transfer to a baking sheet lined with parchment paper.
- Preheat your waffle iron on it's highest setting. Once hot, lightly grease with cooking spray and then place one to two doughnuts on, close and cook until golden brown and crispy. Transfer to a wire rack set over a baking sheet while you continue to cook the rest.
- In a shallow dish, combine the sugar, vanilla bean seeds, pod and cinnamon until well incorporated. Use the back of your spoon to really work in the seeds into the sugar.
- Dip each doughnut into the melted butter, and then into the sugar, turning over to coat both sides. Eat right away or store in an airtight container at room temperature for 2 days. These doughnuts are a bit firmer and dryer than normal, but it makes them great for dipping into coffee, hot chocolate or melted chocolate like you would churros!