Description
A delightful fusion of apple fritters and waffles, these treats are soft, sweet, and bursting with apples and cinnamon, topped with a creamy glaze.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/2 cup buttermilk (or whole milk + 1/2 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
- 1 tablespoon unsalted butter (for sauté)
- 1 tablespoon packed brown sugar
- 1/2 teaspoon ground cinnamon (for sauté)
- 1 cup powdered sugar (for glaze), sifted
- 2–3 tablespoons milk (whole or plant-based, for glaze)
- 1/2 teaspoon pure vanilla extract (for glaze)
Instructions
- In a small skillet over medium heat, melt 1 tablespoon butter. Add the diced apple, brown sugar, and cinnamon. Cook for 5–7 minutes until the apples are tender and caramelized. Remove from heat and let them cool.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir gently, folding in the sautéed apples.
- Preheat your waffle iron and grease it lightly. Spoon the batter into the waffle cavities and cook for 3–4 minutes until they are golden and crisp. Cool them on a wire rack.
- For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Adjust the consistency if needed.
- Once the waffle donuts are warm, dip the tops into the glaze or drizzle it generously. Allow the glaze to set before serving.
Notes
Best served warm. Can be topped with whipped cream or extra cinnamon. Store in an airtight container for up to 2 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Waffle
- Cuisine: American