Apple Fritter Waffle Donuts

Ingredients for this Apple Fritter Waffle Donuts

For the apple mixture

• 2 medium apples, peeled and diced small (Honeycrisp, Pink Lady, or Granny Smith)
• 1 tablespoon unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• Pinch of salt

For the batter

• 1 and 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but lovely)
• 1 large egg
• 1 cup milk (whole or 2 percent)
• 1/4 cup plain yogurt or sour cream
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

For the glaze

• 1 and 1/2 cups powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Makes about 8 to 10 small waffle donuts, depending on your iron.

Instructions

1. Preheat your waffle maker. If it has a dial, aim for medium or slightly higher. Lightly oil or spray the plates so nothing sticks.
2. Cook the apples. In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, lemon juice, and a pinch of salt. Cook 3 to 5 minutes, stirring, until the apples are slightly tender but not mushy and the juices look syrupy. Transfer to a plate to cool for a few minutes. This quick sauté keeps the waffles crisp, not watery.
3. Make the batter. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a second bowl, whisk the egg, milk, yogurt, melted butter, and vanilla until smooth.
4. Combine. Pour the wet ingredients into the dry. Stir just until you don’t see dry patches. Fold in the warm (not hot) apples. The batter will be thick and speckled with syrupy bits. That’s the good stuff.
5. Cook. Scoop batter onto the preheated waffle iron enough to cover but not overflow. Close and cook until deeply golden with crisp edges, about 3 to 4 minutes per waffle, depending on your machine. Transfer cooked waffles to a wire rack. If you want the donut shape and don’t have a donut-style iron, use a small round cutter to punch a hole in the center. Little snack holes for the cook? Yes please.
6. Keep warm. Slide finished waffles onto a sheet pan and keep in a 200°F oven while you finish the batch. This keeps them crisp.
7. Glaze. In a small bowl, whisk powdered sugar, 2 tablespoons milk, vanilla, and a tiny pinch of salt until smooth and pourable. Add the remaining milk if needed. Dip each warm waffle donut into the glaze or spoon it over the top. Let set on the rack for 5 to 10 minutes. The glaze will turn shiny and delicate.

Optional twist: skip the glaze and toss hot waffle donuts in cinnamon sugar (1/2 cup sugar plus 1 teaspoon cinnamon). Very bakery-case vibes.

Cook and Prep Times

• Prep time: 20 minutes
• Cook time: 20 to 25 minutes (in batches)
• Total time: 40 to 45 minutes

Nutritional information

Approximate per waffle donut (1 of 10):

• Calories: 230
• Carbohydrates: 33 g
• Protein: 4 g
• Fat: 8 g
• Saturated fat: 5 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 180 mg

Numbers are estimates from standard databases. Your exact results will vary with ingredient brands and waffle size.

Frequently asked questions

Do I need a donut-shaped waffle maker?

Nope. A regular waffle maker works just fine. For the donut look, punch a small hole in the center with a round cutter after cooking. If appearances don’t matter, skip the hole. Same flavor, less fuss.

Which apples are best?

Go for firm, slightly tart apples that hold shape. Honeycrisp, Pink Lady, or Granny Smith are solid choices. If your apples are very sweet, reduce the brown sugar in the apple step by a teaspoon or two.

How do I store and reheat them?

Let glazed waffles set completely, then store in an airtight container at room temp for 1 day or in the fridge up to 3 days. For crisp edges again, reheat in a 325°F oven or toaster oven for 6 to 8 minutes. You can also freeze unglazed waffles up to 2 months. Reheat from frozen until hot, then glaze.

Apple Fritter Waffle Donuts

Recipe by William Jones

Raciones

1

raciones

Tiempo de preparación

20

minutes

Tiempo de cocinado

20

minutes

Calorías

230

kcal

Apple Fritter Waffle Donuts land somewhere between a cozy bakery fritter and a crisp-edged waffle. Think tender cinnamon apples tucked into a simple batter, cooked in a waffle maker, then glazed while still warm. No fuss, no deep-frying. If you like the chewy bits of apple fritters and the crunch of waffles, this recipe has your name on it. That’s exactly what to expect from the Apple Fritter Waffle Donuts below.

Ingredients

• For the apple mixture:

• 2 medium apples, peeled and diced small (Honeycrisp, Pink Lady, or Granny Smith)

• 1 tablespoon unsalted butter

• 2 tablespoons brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon lemon juice

• Pinch of salt

• For the batter:

• 1 and 1/2 cups all-purpose flour

• 1/3 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional but lovely)

• 1 large egg

• 1 cup milk (whole or 2 percent)

• 1/4 cup plain yogurt or sour cream

• 1/4 cup unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

• For the glaze:

• 1 and 1/2 cups powdered sugar

• 2 to 3 tablespoons milk

• 1/2 teaspoon vanilla extract

• Pinch of salt

Directions

• Preheat your waffle maker. If it has a dial, aim for medium or slightly higher. Lightly oil or spray the plates so nothing sticks.
• Cook the apples. In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, lemon juice, and a pinch of salt. Cook 3 to 5 minutes, stirring, until the apples are slightly tender but not mushy and the juices look syrupy. Transfer to a plate to cool for a few minutes. This quick sauté keeps the waffles crisp, not watery.
• Make the batter. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a second bowl, whisk the egg, milk, yogurt, melted butter, and vanilla until smooth.
• Combine. Pour the wet ingredients into the dry. Stir just until you don’t see dry patches. Fold in the warm (not hot) apples. The batter will be thick and speckled with syrupy bits. That’s the good stuff.
• Cook. Scoop batter onto the preheated waffle iron enough to cover but not overflow. Close and cook until deeply golden with crisp edges, about 3 to 4 minutes per waffle, depending on your machine. Transfer cooked waffles to a wire rack. If you want the donut shape and don’t have a donut-style iron, use a small round cutter to punch a hole in the center. Little snack holes for the cook? Yes please.
• Keep warm. Slide finished waffles onto a sheet pan and keep in a 200°F oven while you finish the batch. This keeps them crisp.
• Glaze. In a small bowl, whisk powdered sugar, 2 tablespoons milk, vanilla, and a tiny pinch of salt until smooth and pourable. Add the remaining milk if needed. Dip each warm waffle donut into the glaze or spoon it over the top. Let set on the rack for 5 to 10 minutes. The glaze will turn shiny and delicate.