Waffles and doughnuts come together in this apple fritter mashup treat.
Course Breakfast
Cuisine American
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Rest Time 20 minutesmins
Total Time 1 hourhr
Servings 16doughnuts
Calories 191
Author Annalise Sandberg
Ingredients
Doughnuts:
2cupsall-purpose flour(240 grams)
¾cupgranulated sugar(150 grams)
2teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonsalt
2teaspoonsground cinnamon
¾cupbuttermilk(175 ml)
¼cupunsalted butter, melted (55 grams)
2large eggs
1teaspoonvanilla extract
2cupschopped apples, peels removed (225 grams, from about 2-3 apples)
Vegetable or canola oil, for frying
Glaze:
1 ½cupspowdered sugar(170 grams)
¼cupwhole milk(60 ml)
2teaspoonsvanilla extract
Instructions
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl whisk together the buttermilk, butter, eggs and vanilla. Add liquids to the flour mixture and mix until just combined. Add the chopped apples and mix only until incorporated.
Preheat a waffle iron and cook waffles according to manufacturer's instructions. Let cool and cut into segments.
Pour enough vegetable or canola oil into a heavy bottomed pot so that it's 2 inches deep. Set over medium heat, insert a thermometer, and heat to 360° F.
Working with the waffles in small batches, fry until golden brown, about 2 minutes on each side. Use a slotted spoon to remove doughnuts and transfer to a paper towel lined tray to drain.
To make the glaze, whisk together the powdered sugar, milk and vanilla extract. Dip the hot doughnuts into the glaze and let sit on a wire rack for 20 minutes before serving.