Mini Apple Fritter Waffle Donuts (Print version)
No-fry mini apple fritter waffle donuts with crisp edges, soft cinnamon apple centers, and a thin vanilla glaze.
# Ingredients:
For the waffle donuts
01 -
1 cup (125 g) all-purpose flour
02 -
2 tablespoons cornstarch
03 -
1/4 cup (50 g) granulated sugar
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon ground cinnamon
06 -
1/8 teaspoon ground nutmeg
07 -
1/4 teaspoon fine salt
08 -
1 large egg
09 -
1/2 cup (120 ml) whole milk
10 -
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
11 -
1 teaspoon vanilla extract
12 -
1 cup (120 g) peeled tart apple, finely diced
13 -
Nonstick baking spray, for the waffle iron
For the glaze
14 -
1 cup (120 g) powdered sugar
15 -
2 tablespoons whole milk, plus more as needed
16 -
1/2 teaspoon vanilla extract
17 -
Pinch of ground cinnamon, optional
# Instructions:
01 -
Heat a mini or standard waffle iron until fully hot. Spray both plates well with nonstick baking spray.
02 -
In a medium bowl, whisk the flour, cornstarch, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
03 -
Add the egg, milk, melted butter, and vanilla. Stir just until the batter comes together, then gently fold in the finely diced apple.
04 -
Drop tablespoon-size scoops of batter onto the hot waffle iron, leaving room between them if using a standard iron. Cook for 3-4 minutes, until golden brown and set in the center.
05 -
Transfer the waffle donuts to a wire rack. Repeat with the remaining batter, spraying the iron again between batches as needed.
06 -
Whisk the powdered sugar, milk, vanilla, and optional cinnamon until smooth and dip-able. Add more milk 1 teaspoon at a time if it is too thick.
07 -
Dip the barely warm waffle donuts in glaze, let the excess drip off, and return them to the rack for 5-10 minutes before serving.
# Good to know:
01 -
Best served warm the day they are made.
02 -
Use very small apple pieces so the centers cook through.
03 -
Cook time varies by waffle iron and batch size.