Honey Cruller Waffles

5 from 1 vote

These Honey Cruller Waffles are great for breakfast or dessert. Made from choux pastry, they match the texture and flavor of honey cruller donuts.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Brunch, Dessert

Cuisine: Universal

Keyword: breakfast, brunch, choux, choux pastry, cruller, dairy free, dessert, honey, honey cruller, vegetarian, waffle, waffles

Servings:

Calories: 158kcal

Author: Carissa Serink

Equipment

Ingredients

Waffles

1 cup water
1/4 cup unsalted butter or replace with dairy-free butter alternative to make these waffles dairy-free
1 Tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
canola oil to grease the waffle maker

Honey Glaze

1 Tablespoon honey (if using creamed honey, or honey that has crystallized, heat in a microwave-safe bowl for 10-15 seconds until it becomes liquid)
2 Tablespoons milk or use dairy-free milk or water to make these waffles dairy-free
1 cup powdered sugar

Instructions

Honey Glaze

Whisk together the honey, milk or water, and powdered sugar in a small bowl. Set aside.

Waffles

Set a wire rack over a baking sheet. Set aside.
Add the water, butter, sugar, and salt to a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and add the flour. Stir the mixture with a rubber spatula, smoothing out any lumps of dry flour. Continue to cook and stir until the mixture is mostly smooth, with a thick, paste-like consistency, about 2-3 minutes.
Transfer the flour mixture to a mixing bowl and let it cool for 5-10 minutes.
In the meantime, crack the eggs into a small bowl or measuring cup. Add the vanilla and gently whisk them together with a fork. Now's also the time to get out your waffle maker and start pre-heating it.
Add the egg mixture to the bowl with the flour mixture. Beat together with a hand mixer until the egg is fully incorporated. Note that the batter will intitially separate and look curdled. Keep mixing until the batter comes together. It will still be quite thick and pasty.
When the waffle maker is hot, brush or spray the surface of the waffle maker generously with canola oil. Spoon about 1-2 tablespoons of the batter into the center of each section of the waffle maker (eg mine makes two square waffles at once, so I put a total of two scoops of the batter into the waffle maker at a time). Note that with this amount of batter, the waffles will be small and irregular-shaped. If you want to make full-sized waffles, you will need to use more batter and carefully spread the batter over the surface of the waffle maker, but then the recipe will make fewer waffles.
The waffles are done cooking when the waffle maker stops steaming and the waffles are golden brown on the outside. They may take a little longer to cook than the timer on your waffle maker indicates, if it has one.
Let the waffles cool slightly before glazing. While the waffles are still warm, dip both sides of them into the glaze mixture, allowing any excess glaze to drip back into the bowl. Once they've stopped dripping, set them on the prepared wire rack. Serve immediately, or at room temperature.

Nutrition