Ingredients I use
Dry batter ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Wet batter ingredients
- 2 large eggs
- 1/2 cup milk (or buttermilk for extra tang)
- 1/4 cup sour cream (or Greek yogurt)
- 2 teaspoons vanilla extract
- 3 tablespoons melted butter
Apple mixture
- 2 cups diced apples (Granny Smith or Honeycrisp work best)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk (or cream)
- 1/2 teaspoon vanilla extract
I like to use a mix of all-purpose flour, baking powder, and baking soda so my waffle donuts puff up nicely and get that light, cakey interior. I add cinnamon and nutmeg directly to the dry ingredients so the spice flavor is woven all through the batter rather than just sitting on top. I reach for buttermilk when I have it because that little bit of tang plays beautifully with the sweet apples and glaze. Sour cream or Greek yogurt adds body and richness so the waffles feel more like a cake‑donut cross than a regular breakfast waffle.
For apples, I usually dice Granny Smith for tartness or Honeycrisp for a sweeter, juicier bite, cutting them into small pieces so they soften quickly and distribute evenly. Brown sugar and cinnamon in the skillet help them caramelize without burning. In the glaze, powdered sugar, milk or cream, and vanilla give me a classic, donut‑shop flavor that clings to the waffle ridges and sets into a thin shell.
How I make Apple Fritter Waffle Donuts
I start with the apples. I heat a skillet over medium heat and melt 2 tablespoons of butter. Once it’s sizzling gently, I toss in my 2 cups of diced apples, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon. I stir and let everything cook together for about 5–7 minutes, until the apples are tender, glossy, and lightly golden at the edges. When they taste like warm apple pie and not raw fruit, I pull the pan off the heat and let the mixture cool while I prepare the batter.
In a large mixing bowl, I whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until everything looks evenly mixed. In a second bowl or large measuring cup, I whisk the eggs, milk or buttermilk, sour cream or Greek yogurt, vanilla, and 3 tablespoons of melted butter until the mixture is smooth and unified. I pour the wet ingredients into the dry and gently stir just until the flour disappears; I stop while the batter is still slightly lumpy because overmixing will make the waffle donuts tough.
When the batter is just combined, I fold in the cooled, caramelized apples. I scrape all the juices and syrup from the skillet into the bowl so I don’t waste any flavor. I fold carefully so I don’t mash the apples, and I make sure they’re evenly dispersed so each waffle donut gets some fruit in every bite.
Next I preheat my waffle iron according to the manufacturer’s instructions and lightly grease it with a bit of oil or nonstick spray. I want the plates hot so the batter sears right away and develops crisp edges. When the iron is ready, I spoon thick piles of batter onto the plates—more than I would for a regular waffle—so the batter fills the recesses and mounds up slightly for a “donut” feel instead of a thin waffle. I close the iron and cook for about 3–4 minutes, or until the waffle donuts are deep golden brown and crisp on the outside and the steam has mostly subsided.
While the waffle donuts cook, I make the glaze. In a medium bowl, I whisk together 1 cup of powdered sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla extract until smooth and pourable. If it looks too thick, I add a few more drops of milk; if it’s too thin, I sprinkle in a little more powdered sugar until I get a texture that will cling but still run into the waffles’ nooks.
As each batch of waffle donuts comes off the iron, I transfer them to a cooling rack set over a sheet of parchment or a tray, and I either dip the tops directly into the glaze or drizzle the glaze generously over them. When I’m feeling extra, I glaze once while they’re warm so the icing soaks in, then add a thinner second drizzle after they’ve set for a shinier finish. I like to serve them warm, when the glaze is still a bit soft and the apples are cozy and fragrant inside.
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