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Apple Fritter Waffle Donuts are your shortcut to fall coziness—juicy cinnamon apples wrapped in a tender waffle donut and smothered in glaze, all in under half an hour. If you are craving those nostalgic donut shop flavors but want an easier homemade twist, these waffle donuts are the sweet spot for breakfast or dessert.
I made these on a rainy weekend when the kids begged for something special and now they always ask for an extra batch to take to school.
Ingredients
- All-purpose flour: gives body to your donuts opt for a fresh bag to keep the texture light
- Granulated sugar: sweetens the batter and helps golden edges a superfine version works best
- Baking powder and baking soda: together create extra lift and fluffiness check their freshness before baking
- Ground cinnamon: gives the signature warmth use a fragrant ground type for the biggest impact
- Pinch of salt: balances all the sweetness and keeps flavors clear
- Buttermilk: brings tang and tenderness homemade versions from milk and lemon work in a pinch
- Large egg: binds everything together fresher eggs help ensure fluffier results
- Melted butter: adds richness and flavor use real unsalted butter for best texture
- Vanilla extract: infuses deep classic flavor real vanilla makes a big difference here
- Medium apple: adds fresh juicy apple flavor Granny Smith or Honeycrisp give the best tart snap and texture
- Butter for the skillet: ensures caramelized apple bits
- Brown sugar: gives sweet caramel notes to the apples dark or light works
- Powdered sugar: is the secret to a velvety smooth glaze sift it before mixing to prevent lumps
- Milk: thins out your glaze whole milk adds extra richness if available
- Extra vanilla extract: to boost the sweet glaze flavor
Step-by-Step Instructions
- Prepare the Caramelized Apples:
- Melt the butter in a small skillet over medium heat. Add diced apple brown sugar and cinnamon. Cook the mixture for about 5 to 7 minutes stirring as apples soften and the edges turn golden and caramelized. Let the mixture cool slightly so it does not melt your batter.
- Mix the Dry Ingredients:
- In a large mixing bowl combine the flour granulated sugar baking powder baking soda cinnamon and salt. Whisk well so everything is evenly blended and there are no dry pockets.
- Combine the Wet Mixture:
- In another bowl stir together the buttermilk egg melted butter and vanilla extract. Whisk until completely smooth and the butter is integrated.
- Blend Wet and Dry:
- Pour the wet mixture into the bowl with dry ingredients. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix so your donuts stay fluffy.
- Add Apples to the Batter:
- Scrape the cooled caramelized apple mixture into your batter and fold it in gently. Try not to crush the apples—this keeps pockets of juicy tart flavor in every bite.
- Cook in the Waffle Iron:
- Preheat and lightly grease your waffle iron until hot. Scoop batter into the center of each waffle mold filling about two-thirds full. Close the lid and cook for 3 to 4 minutes until the waffle donuts are golden brown and cooked through with crisp edges.
- Make the Glaze:
- While the waffle donuts cool on a wire rack whisk together powdered sugar milk and vanilla in a small bowl. Adjust thickness by adding more milk if the glaze is too stiff or more sugar if it is too thin.
- Glaze the Waffle Donuts:
- Once the donuts are just warm dip their tops into the glaze or drizzle it over with a spoon. Allow the glaze to set a few minutes before serving so it gets that classic crackly finish.
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Browning the apples in butter and brown sugar always fills the kitchen with the most comforting smell and brings my kids running. Every time we break out the waffle iron for these I remember making them on the first chilly day last fall with the leaves coming down outside.
Storage Tips
Keep leftover waffle donuts in an airtight container at room temperature for one day or refrigerated up to three days. For best texture pop chilled donuts in a toaster on low heat to revive their crispiness. Avoid microwaving which makes them soggy.
Ingredient Substitutions
No buttermilk in the fridge Use an equal amount of milk mixed with one teaspoon of lemon juice or vinegar and let it sit five minutes. If you want a dairy-free version try using almond or oat milk plus melted coconut oil instead of butter. Swap in pears or even peaches for apples to change up the season.
Serving Suggestions
Serve these warm and fresh for brunch or as a sweet snack beside your coffee. For a dessert twist top with vanilla ice cream and caramel or a sprinkle of toasted chopped pecans. They are crowd-pleasers at potlucks or autumn gatherings.
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A Little History
Apple fritters have roots in Europe and America where frying was a tasty way to use up fall fruit. Waffle irons made it easier to recreate fritter flavors at home without a pot of oil. This recipe lets you keep things modern and mess-free while channeling those classic bakery treats.
Recipe FAQs
- → How do I prevent the waffle donuts from sticking to the iron?
Lightly grease the waffle iron with butter or nonstick spray before adding batter, ensuring easy removal and golden edges.
- → Can I prepare these waffle donuts in advance?
Yes, store cooled donuts in an airtight container. Reheat in a toaster or oven for best texture before enjoying.
- → What's the best type of apple to use?
Granny Smith or Honeycrisp apples work well for their balance of tartness and sweetness, holding shape after cooking.
- → How thick should the glaze be?
The glaze should be pourable yet thick enough to coat the tops. Adjust with milk or powdered sugar to reach desired consistency.
- → Can I add extra ingredients for more fall flavor?
Absolutely—try chopped pecans, a pinch of nutmeg, or even a drizzle of caramel for a richer seasonal twist.