Apple Fritter Waffle Donuts Recipe
If you love sweet, soft and fruity treats, you will enjoy this Apple Fritter Waffle Donuts Recipe. These donuts combine the classic flavors of apple fritters with a fun waffle shape.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 1/2 cup milk or plant milk
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- 1 small apple peeled and finely chopped
- Optional glaze: 1/2 cup powdered sugar 1 tablespoon milk, 1/2 teaspoon vanilla
Instructions
Mix Dry Ingredients
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and sugar. Stir well.
Whisk Wet Ingredients
- In another bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
Combine Wet and Dry
- Pour wet ingredients into dry ingredients. Stir gently until combined. Batter should be thick but pourable.
Add Apples
- Fold in finely chopped apple pieces. Stir lightly to distribute apples evenly in the batter.
Preheat Waffle Maker
- Heat waffle maker according to instructions. Lightly grease with butter or cooking spray.
Pour Batter
- Spoon batter into waffle maker cavities. Fill only halfway to allow room for rising.
Cook Waffle Donuts
- Close lid and cook for 3–5 minutes or until golden brown. Donuts should be cooked through and slightly crispy outside.
Cool Slightly
- Remove donuts carefully and place on a cooling rack or plate. Let them cool for a few minutes before glazing.
Prepare Glaze (Optional)
- Mix powdered sugar, milk and vanilla to make a simple glaze. Adjust consistency if needed.
- Glaze Donuts
- Drizzle glaze over warm donuts or dip the tops. Allow glaze to set slightly before serving.
Notes
- Use a firm apple for the best texture and less moisture.
- Do not overmix batter to keep donuts fluffy.
- Cook waffles until golden for slight crispiness.
- Optional glaze can be flavored with cinnamon or maple.
- Serve warm for the best taste and texture.