🍎 Apple Fritter Waffle Donuts 🍩
Ingredients
(Makes 6–8 mini waffle donuts)
For the waffle donuts:
1 cup all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of fine sea salt
½ cup buttermilk (or whole milk + ½ tsp vinegar)
1 large egg, room temperature
2 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 medium firm apple (Granny Smith or Honeycrisp), peeled and finely diced
For the spiced apple sauté:
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
½ teaspoon ground cinnamon
For the vanilla glaze:
1 cup powdered sugar, sifted
2–3 tablespoons milk (whole or plant-based)
½ teaspoon pure vanilla extract
Instructions
Sauté the apples: In a small skillet over medium heat, melt 1 tablespoon butter. Add the diced apple, brown sugar, and ½ teaspoon cinnamon. Cook, stirring occasionally, for 5–7 minutes until the apples are tender and lightly caramelized. Remove from heat and let cool slightly.
Prepare the batter: In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir gently until just incorporated—do not overmix. Fold in the warm sautéed apples (including any juices).
Cook the waffle donuts: Preheat your waffle iron according to manufacturer instructions and lightly grease with oil or nonstick spray. Spoon batter into the center of each waffle cavity (about ¼ to ⅓ cup per mini donut, depending on iron size). Close the lid and cook for 3–4 minutes, or until deeply golden and crisp. Transfer to a wire rack to cool slightly.
Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed—thick enough to coat but fluid enough to drizzle.
Glaze and serve: Once the waffle donuts are warm (not piping hot), dip the tops into the glaze or drizzle generously with a spoon. Allow the glaze to set for 1–2 minutes before serving.
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