Apple Fritter Waffle Donuts
These delightful Apple Fritter Waffle Donuts combine the best of both worlds: the comforting flavors of apple fritters with the fun shape of waffles. They are perfect for breakfast, brunch, or a sweet treat anytime.
Equipment
- waffle iron
- large bowl
- wire rack
Ingredients
Waffle Donuts
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- ½ tsp Salt
- 1 cup Milk
- 1 Large egg
- ¼ cup Melted unsalted butter
- 1 tsp Vanilla extract
- 1 medium Apples peeled, cored, finely diced
Glaze
- 1 ½ cups Powdered sugar
- 2-3 tbsp Milk for glaze
- ½ tsp Vanilla extract for glaze
Instructions
Preparation
- Preheat your waffle iron to medium-high heat according to the manufacturer's instructions and lightly grease it if necessary.
- In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, then gently fold in the finely diced apples, being careful not to overmix.
Cooking and Glazing
- Spoon about 1/4 to 1/3 cup of batter into the center of each waffle section, close the lid, and cook for 3-5 minutes, or until golden brown and cooked through.
- While the donuts cook, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a shallow bowl, adjusting milk or powdered sugar for desired consistency.
- Once cooked, carefully remove the donuts to a wire rack over a baking sheet and immediately dip each warm donut into the glaze, coating both sides.
- Let the glaze set slightly for a minute or two before serving warm and enjoying.
Notes
Ensure your waffle iron is adequately greased to prevent sticking. Do not overmix the batter, as this can lead to tough donuts. Adjust the amount of milk in the glaze to achieve your preferred consistency – thicker for a more opaque coating, thinner for a lighter sheen.