Apple Fritter Waffle Donuts Recipe

Some mornings make it impossible to choose between waffles and donuts, and that is exactly where these Apple Fritter Waffle Donuts earn their place. They have the crisp ridges and playful shape of waffles, the soft apple-filled center of a fritter, and a sweet glaze that settles into every little groove.

I started playing with this idea back in college, when a dorm-room waffle iron became my unofficial shortcut to anything that felt remotely bakery-worthy. It did not take long before that little appliance became my favorite way to turn simple batter into something that looked far more impressive than the effort involved.

Over the years, I kept adjusting the recipe until the texture landed where I wanted it. The outside needed to be deeply golden and crisp, while the middle had to stay fluffy enough to hold tender pieces of cinnamon-scented apple without feeling heavy.

That contrast is what still makes these so hard to resist. The waffle iron creates crisp edges and pockets that catch glaze, while the apples soften inside and bring little bursts of sweetness through the center.

There is also something wonderfully nostalgic about the flavor. Cinnamon, apples, vanilla, and glaze together have that familiar bakery-shop comfort, but the waffle pattern gives the whole experience a more playful personality.

These are just as easy to serve for breakfast as they are for dessert. I have put them beside strong coffee in the morning and topped them with vanilla ice cream later in the day, and both versions disappear with equal enthusiasm.

The other thing I love is speed. From mixing bowl to plate, the whole process can move quickly enough to satisfy a weekend craving without turning into a long baking project.

And because the batter is mixed by hand, there is no need for a stand mixer or complicated equipment. A couple of bowls, a whisk, a spatula, and either a waffle iron or frying setup are enough to make something that tastes much more elaborate than it really is.

Why You’ll Love These Apple Fritter Waffle Donuts

The texture is the first reason. Crisp waffle ridges give way to a soft center filled with small apple pieces, so every bite has both crunch and tenderness.

The glaze makes that texture even more enjoyable. It settles into the little pockets and edges instead of simply sitting on top, which gives you sweetness in almost every bite.

The recipe also works in two different cooking styles. You can use a waffle iron for structured golden rounds or fry smaller dollops for a more traditional fritter-like shape.

Both methods keep the same apple-and-cinnamon personality. The waffle version feels neater and more playful, while the fried version develops rougher edges that catch even more glaze.

These are also easy to customize. Caramel, nuts, cinnamon sugar, vanilla ice cream, and even a splash of bourbon in an adult glaze can take the same base in a completely different direction.

And because the batter is thick, the chopped apples stay suspended instead of sinking to the bottom. That means the fruit is distributed throughout each piece instead of collecting in one heavy pocket.

Ingredients for Apple Fritter Waffle Donuts

The batter starts with a familiar mix of flour, sugar, leavening, buttermilk, eggs, butter, vanilla, cinnamon, and apples. Each part has a clear job in creating the fluffy interior and crisp exterior.

• 2 cups all-purpose flour
• ¾ cup white granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• ¾ cup buttermilk
• ¼ cup butter, melted and cooled slightly
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups peeled, chopped apples
• Oil for frying, if using the fried method

Granny Smith apples are a favorite because their tartness balances the sweetness. If you use a sweeter apple such as Fuji, reduce the sugar by 2 tablespoons.

The apples should be chopped very small, about pea-sized. Pieces that are too large can stay undercooked and make the batter difficult to portion evenly.

For the Glaze

The glaze is made from powdered sugar, whole milk, and vanilla. Whisk the ingredients together until the mixture is smooth and thick enough to cling while still flowing from a spoon.

If the glaze feels too thin, add powdered sugar 1 tablespoon at a time. If it is too thick, add milk 1 teaspoon at a time until it ribbons smoothly from the spoon.

Vanilla adds the familiar sweetness associated with classic glazed pastries. For an adult variation, a little bourbon can be incorporated into the glaze for a different flavor.

Why Buttermilk Matters

Buttermilk gives the batter a subtle tang that keeps the sweetness balanced. It also works with the baking soda to help create a lighter, more tender interior.

The recipe uses ¾ cup buttermilk. That amount keeps the batter thick enough to hold the apple pieces while still allowing it to cook through properly.

If you do not have buttermilk, combine ¾ cup whole milk with 1 tablespoon lemon juice. Let the mixture sit for 5 minutes before using.

That substitution gives the batter the acidity it needs. The texture and flavor stay close enough for the recipe to work well.

Why the Batter Needs to Stay Thick

This is not meant to be a loose pancake batter. It should fall slowly from a spoon and feel closer to a soft muffin batter.

That thickness helps the chopped apples stay evenly distributed. A thinner batter would struggle to hold the fruit and could spread too quickly in the waffle iron or hot oil.

The thick consistency also contributes to the donut-like chew. You still get a fluffy center, but the bite feels more substantial than a standard waffle.

Do not try to thin the batter just because it looks dense. That texture is exactly what allows the recipe to bridge the gap between waffles and fritters.

Choosing the Apples

Granny Smith apples are especially useful because they bring tartness and hold their shape well. Their sharper flavor keeps the finished donuts from tasting overly sweet once the glaze is added.

Sweeter apples such as Fuji can also work. When using a very sweet variety, reduce the sugar by 2 tablespoons.

Peel the apples before chopping them. The softer interior texture works better without peel pieces interrupting the batter.

Cut the apples into pea-sized pieces. Small pieces soften more evenly and spread through the batter without creating heavy pockets.

Why Small Apple Pieces Work Best

Large apple chunks may look appealing, but they create practical problems. They can keep the batter from cooking evenly and may stay too firm inside the finished donut.

Pea-sized pieces cook much more consistently. They also make it easier to scoop the batter into a waffle iron or hot oil without one portion getting all the fruit.

The smaller pieces still remain noticeable. You get apple in every bite without sacrificing the fluffy center.

This is one of those details that seems minor until you compare batches. Consistent chopping makes the whole recipe more predictable.

Equipment You’ll Need

A waffle iron is the main tool for the waffle-style version. If you prefer the fried method, use a setup suitable for heating oil and maintaining a steady 350°F temperature.

You will also need two mixing bowls. One holds the dry ingredients, while the other keeps the wet mixture separate until the final combination.

A whisk and spatula are enough for mixing. A stand mixer is not necessary and can actually make it easier to overwork the batter.

Measuring cups and spoons help keep the texture consistent. An apple peeler or corer can save time, but a good knife works perfectly well.

How to Make Apple Fritter Waffle Donuts

The most important parts are keeping the batter thick, avoiding overmixing, chopping the apples small, and using the right heat for whichever cooking method you choose. Once those details are in place, the rest comes together quickly.

Step 1: Prepare the Apples

Peel the apples and chop them into pieces roughly the size of peas. Measure 2 cups once chopped and set them aside.

Keep the pieces as uniform as possible. Even sizing helps the apples soften at the same rate and makes the batter easier to portion.

If you are using a very sweet apple variety such as Fuji, plan to reduce the sugar by 2 tablespoons. Tart Granny Smith apples work especially well with the full amount of sugar.

Step 2: Whisk the Dry Ingredients

In a large bowl, combine 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and 2 teaspoons cinnamon. Whisk until the leavening and spice are distributed evenly.

Breaking up any visible flour clumps now helps you avoid overmixing later. The cinnamon should be spread throughout the bowl rather than concentrated in streaks.

If you want a slightly warmer spice profile, a small pinch of nutmeg can also be added. Keep cinnamon as the main flavor so the apples remain the focus.

Step 3: Mix the Wet Ingredients

In a second bowl, whisk together ¾ cup buttermilk, ¼ cup melted butter that has cooled slightly, 2 large eggs, and 1 teaspoon vanilla extract. Mix until the wet ingredients look smooth and unified.

Crack the eggs into a separate small dish first if you want to avoid accidentally adding shell pieces. Once everything is clean, transfer them to the wet mixture.

The butter should still be liquid but not piping hot. Cooling it slightly prevents unnecessary temperature shock when it meets the eggs.

Step 4: Combine Wet and Dry Gently

Pour the wet mixture into the dry ingredients. Stir only until no obvious streaks of flour remain.

A few small lumps are completely acceptable. The batter does not need to become perfectly smooth.

Overmixing can make the finished texture tougher. Stop as soon as the ingredients are combined enough to form a thick batter.

Step 5: Fold in the Apples

Add the 2 cups chopped apples to the batter. Use a spatula and fold gently until the fruit is distributed evenly.

Do not stir aggressively. You want to keep the batter light while also avoiding crushed apple pieces.

The finished batter should fall slowly from the spoon. A thick, soft consistency is exactly what you are looking for.

Step 6: Preheat Your Cooking Method

For the waffle version, preheat and grease the waffle iron well. Make sure the plates are hot before adding batter.

For the fried version, heat the oil to 350°F. A candy thermometer helps keep the temperature steady.

Do not begin cooking before the equipment is properly heated. Correct temperature is what creates the crisp exterior while allowing the center to cook through.

Step 7: Cook the Waffle-Style Donuts

For the waffle method, add about ¼ cup batter per donut portion to the greased waffle iron. Close the lid and cook for about 3–4 minutes.

Look for a deep golden color and crisp ridges. The inside should remain soft and fluffy.

Avoid opening the waffle iron too early. Giving the surface enough time to set makes release easier and helps protect the grid pattern.

Step 8: Cook the Fried Version

For a more traditional fritter-like result, carefully drop tablespoon-sized dollops into oil heated to 350°F. Fry for about 2 minutes per side.

Work in small batches so the oil temperature does not fall too much. Crowding can make the donuts absorb more oil and cook unevenly.

Turn each piece once the first side becomes golden. Remove when both sides look evenly browned and the center is cooked through.

Step 9: Cool Briefly Before Glazing

Let the cooked donuts rest for about 2 minutes. This gives the surface a chance to settle while keeping enough warmth to help the glaze cling.

Do not glaze immediately when they are extremely hot. Too much heat can cause the glaze to slide off.

Waiting too long is not ideal either. Slight warmth helps the glaze settle into the surface and create that crackly finish.

Step 10: Make the Glaze

Whisk powdered sugar, whole milk, and vanilla until smooth. Adjust the consistency gradually so the glaze becomes thick enough to coat but loose enough to drizzle.

If it is too thin, add powdered sugar 1 tablespoon at a time. If it is too thick, add milk 1 teaspoon at a time.

The glaze should slowly disappear into itself when drizzled back into the bowl. That gives you a good balance between flow and cling.

Step 11: Glaze and Serve

Drizzle the glaze over the warm waffle donuts or fried fritters. Let it settle into the ridges, edges, and little crevices.

Serve while the exterior is still crisp. This is when the contrast between crunchy edges, soft center, apples, and glaze is at its best.

If using the waffle iron method, the grid pattern catches the glaze especially well. The fried version develops more irregular edges, which hold glaze in a different way.

Waffle Iron vs. Frying

The waffle iron produces a neater, more structured result. Each piece has crisp ridges and a recognizable pattern that makes the glaze collect in little pockets.

The fried version feels closer to a traditional apple fritter. The surface becomes more irregular, with craggy edges that catch even more glaze.

Both methods use the same batter. The main difference comes from how the heat shapes the exterior.

Choose the method based on the texture and presentation you want. The apple, cinnamon, and glaze flavors stay central either way.

Why Temperature Matters When Frying

Oil at 350°F creates the right balance between browning and cooking through. If the oil is too cool, the fritters can absorb too much oil.

If the oil is too hot, the outside may darken before the center has time to cook. That is especially important with a thick batter containing apple pieces.

A thermometer makes the process much more reliable. It also helps you notice when the oil temperature drops after adding a new batch.

Give the oil time to recover between batches if necessary. Consistent heat produces more even results.

How to Avoid Tough Waffle Donuts

The biggest rule is simple: stop stirring as soon as the wet and dry ingredients come together. Lumps are far less harmful than overmixing.

Use a folding motion when adding the apples. That keeps the batter lighter and prevents unnecessary agitation.

The batter should remain thick but not overworked. A relaxed mixing technique is what protects the fluffy center.

This is one of those recipes where perfection in the bowl can create a worse result on the plate. Slightly uneven batter is exactly fine.

Tips for the Best Apple Fritter Waffle Donuts

Use tart apples when possible. Granny Smith gives you a bright contrast against the sugar and glaze.

Chop the apples very small. Pea-sized pieces cook through more reliably and stay evenly distributed.

Serve the donuts fresh. The crisp exterior is strongest right after cooking and glazing.

If frying, hold the oil at 350°F. That temperature gives you the best chance of a golden outside and fully cooked interior.

Let the donuts cool for about 2 minutes before glazing. That short wait helps the glaze stick instead of disappearing completely.

And make more than you think you need. These have a habit of vanishing quickly.

Caramel Variation

Warm caramel sauce can replace the vanilla glaze. This gives the donuts a richer, deeper sweetness that works especially well with apples and cinnamon.

Drizzle the caramel over the warm donuts just before serving. A small pinch of sea salt on top can create a stronger sweet-salty contrast.

This version feels especially dessert-like. It is perfect when the donuts are being served after dinner rather than at breakfast.

Keep the batter itself unchanged. The topping alone is enough to transform the flavor.

Nutty Variation

Chopped pecans or walnuts can be scattered over the glaze before it sets. The nuts stick to the surface and add a crisp contrast.

Pecans work especially well with apple and maple-like sweetness. Walnuts bring a slightly more assertive nutty flavor.

Add them while the glaze is still wet. Once the glaze hardens, the nuts will not cling as well.

This variation makes the donuts feel a little more substantial. It also adds another texture without changing the batter.

Cinnamon Sugar Variation

Skip the glaze entirely and coat the warm donuts with cinnamon sugar. This creates a drier, simpler finish.

Toss while the donuts are still warm enough for the sugar to stick. The coating should cling to the ridges and edges.

This variation is less sticky and easier to eat by hand. It also emphasizes the cinnamon flavor even more.

The apple interior stays exactly the same. Only the finish changes.

À La Mode Serving

Serve the warm donuts with a scoop of vanilla ice cream. The cold creaminess softens against the hot apple-filled center.

Extra chopped apples can be added for an apple-pie-style presentation. The combination feels especially indulgent without requiring another dessert.

This works with either the glazed or caramel version. Choose whichever topping suits the mood.

Serve immediately so the contrast between hot and cold is still noticeable. The ice cream will start melting quickly over the crisp exterior.

Breakfast Pairing

Strong black coffee is a natural match. Its bitterness cuts through the glaze and cinnamon sweetness.

Serve the donuts warm with coffee on the side. This is probably the simplest way to make them feel like a special weekend breakfast.

The crisp edges are especially good in the morning before they have had any time to soften. Fresh is definitely best.

You can keep the portions small and serve several at once. That makes them easy to share at brunch.

Dessert Pairing

Spiked apple cider can turn the donuts into a more grown-up dessert. The apple flavors echo each other while the spices create a cozy pairing.

Serve the donuts warm and glazed. Keep the cider alongside rather than pouring it over.

This combination works especially well in cooler weather. The cinnamon and apple aroma makes the whole dessert feel especially comforting.

For a less elaborate dessert, vanilla ice cream alone is enough. The donuts already bring plenty of flavor.

Gluten-Free Variation

A 1:1 gluten-free flour blend can replace the all-purpose flour. Use the same 2-cup amount.

A blend containing xanthan gum gives the batter more structure. Do not skip that element when the blend requires it.

The remaining ingredients and method can stay the same. Expect the texture to vary somewhat depending on the specific flour blend.

Keep the mixing gentle. Gluten-free batter can still become unpleasantly dense if overworked.

Buttermilk Substitute

Combine ¾ cup whole milk with 1 tablespoon lemon juice. Let it sit for 5 minutes before adding it to the wet ingredients.

This simple substitution gives the milk enough acidity to work with the baking soda. It also brings a mild tang similar to buttermilk.

Use the full amount in place of the buttermilk. Keep the rest of the recipe unchanged.

This is especially useful when buttermilk is the only missing ingredient. There is no need to abandon the whole batch.

Can You Use Pancake Batter?

Standard pancake batter is too thin for the intended texture. It does not hold the apple chunks well enough and can spread too loosely.

The thicker batter in this recipe is what creates the donut-like chew. It also makes the waffle iron method work much more predictably.

Trying to substitute regular pancake batter changes both structure and texture. You are more likely to end up with broken or uneven apple waffles.

Stick with the thicker batter for the intended result. It is one of the defining features of the recipe.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. The exterior will gradually soften, but the flavor remains good.

These are still best on the day they are made. Freshly cooked edges have the strongest crispness.

Avoid refrigerating unless necessary. Room-temperature storage keeps the interior from becoming overly firm.

If the glaze begins to soften slightly, that is normal. Reheating can help restore the texture of the donut itself.

How to Reheat

Do not microwave if you want to preserve crispness. Microwave heat can quickly make the exterior soft and soggy.

Instead, place the donuts in a 350°F oven or toaster oven for 3–5 minutes. That short reheating helps bring back some of the original crunch.

The glaze may soften or weep slightly. The flavor still remains good.

Serve immediately after warming. The edges are best right after they leave the oven or toaster.

Freezing Apple Fritter Waffle Donuts

Freeze the donuts without glaze whenever possible. Unglazed pieces hold up better during freezing and reheating.

Cool them completely before placing them in a freezer-safe bag. Keep them protected from excess air.

Reheat in a toaster oven, then glaze fresh. This gives you a result much closer to the original texture.

Fresh glaze is especially useful after freezing. It restores the crackly sweet finish that can be lost during storage.

Frequently Asked Questions

Can I Use Pancake Batter Instead?

No, standard pancake batter is too thin for the intended result. It will not hold the apple pieces as effectively.

Use the thicker batter here for the right structure. That texture is what creates the donut-like center.

How Long Do They Keep?

Store them in an airtight container at room temperature for up to 2 days. They are best when eaten fresh.

For longer storage, freeze them unglazed. Reheat before adding fresh glaze.

Can I Make Them Gluten-Free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.

Use a blend with xanthan gum when needed for structure. Keep the remaining ingredients and method the same.

Why Is Buttermilk Important?

Buttermilk adds tang and works with the baking soda to provide lift. It helps the interior stay lighter and softer.

If you do not have it, use ¾ cup whole milk mixed with 1 tablespoon lemon juice. Let it sit for 5 minutes before using.

What If My Glaze Is Too Thin?

Add powdered sugar 1 tablespoon at a time. Whisk after each addition until the glaze thickens.

Stop once it coats the spoon properly. You still want it loose enough to drizzle.

What If My Glaze Is Too Thick?

Add whole milk 1 teaspoon at a time. Whisk thoroughly after each addition.

The glaze should ribbon slowly from a spoon. Avoid adding too much milk at once.

Can I Use Sweeter Apples?

Yes. Fuji and other sweeter apples can work.

Reduce the sugar by 2 tablespoons if the apples are very sweet. This keeps the balance closer to the tart Granny Smith version.

Can I Fry Instead of Using a Waffle Iron?

Yes. Heat oil to 350°F and fry tablespoon-sized dollops for about 2 minutes per side.

The fried version develops more irregular, craggy edges. Those edges hold glaze especially well.

How Much Batter Should I Use in the Waffle Iron?

Use about ¼ cup batter per donut portion. Cook for roughly 3–4 minutes.

Look for a deep golden color and crisp exterior. The center should remain tender.

Nutritional Information

One donut contains approximately 280 calories. It also provides about 8g fat and 25g sugar.

These values are estimates and can change depending on the apple variety, glaze amount, cooking method, and specific ingredients used. Fried pieces may also vary according to how much oil they absorb.

Caramel, nuts, ice cream, cinnamon sugar, or a heavier glaze will alter the final nutrition. Portion size also matters because waffle-iron pieces and fried dollops may not be identical.

Use these numbers as a general guide. The final values depend on how each batch is prepared and served.

The Breakfast Mash-Up I Still Love Making

I still smile when I think about how this recipe began with a college waffle iron and a little too much confidence. Back then, turning batter into something that tasted like a bakery treat felt like a minor miracle.

The waffle iron became the easiest way to experiment without needing much kitchen space. Apples, cinnamon, and glaze made the whole thing feel far more ambitious than it really was.

Over time, the recipe became more deliberate. I learned that small apple pieces mattered, that thick batter was essential, and that a quick glaze worked best when the donuts were still slightly warm.

Those little adjustments turned an improvised breakfast into something I actually wanted to make again and again. The crisp ridges and soft apple center became the part I looked forward to most.

Sometimes I stay with the waffle method because I love the neat grid pattern. Other times I fry small dollops and let the edges become rough and craggy.

Both versions have their own charm. One looks playful and tidy, while the other feels closer to an old-fashioned fritter.

What never changes is the smell. Cinnamon, butter, vanilla, and apples warming together still make the kitchen feel instantly cozy.

The glaze only makes that moment better. Watching it run into the waffle pockets or settle across the fried edges is almost as satisfying as taking the first bite.

That is why Apple Fritter Waffle Donuts have stayed with me long after those college experiments ended. They are fast, nostalgic, crisp, fluffy, sweet, and just unusual enough to make an ordinary morning feel like something worth remembering.

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Apple Fritter Waffle Donuts Recipe

Sweet, warmly spiced, and packed with chopped apples, these Apple Fritter Waffle Donuts bring together the crisp appeal of waffles and the cozy flavor of classic apple fritters. A generous vanilla glaze finishes each warm piece with an extra layer of sweetness, making them a fun choice for breakfast or dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Dessert
• Cuisine: American
• Servings: 12 servings
• Calories: 280 kcal

Ingredients

For the Apple Fritter Batter

• 2 cups chopped apples peeled
• 1 teaspoon vanilla extract
• 2 large eggs
• ¼ cup butter melted
• ¾ cup buttermilk
• 2 teaspoon cinnamon
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoon baking powder
• ¾ cup white granulated sugar
• 2 cups all-purpose flour
• Oil for frying

For the Glaze

• 4 teaspoon vanilla extract
• ½ cup whole milk
• 3 cups powdered sugar

Instructions

Step 1: Mix the Dry Ingredients

In a bowl, combine the all-purpose flour, white granulated sugar, baking powder, baking soda, salt, and cinnamon.

Stir until the dry ingredients are evenly blended.

Step 2: Add the Wet Ingredients

Pour in the buttermilk and melted butter, then add the eggs and vanilla extract.

Stir until the batter becomes smooth and evenly combined.

Step 3: Fold in the Apples

Add the finely chopped peeled apples to the batter.

Fold them in gently until the apple pieces are evenly distributed.

Step 4: Prepare for Cooking

Heat the oil in a waffle iron or deep fryer.

Have the batter ready to cook once the oil is heated.

Step 5: Cook the Waffle Donuts

Scoop the batter into the waffle iron or fry small portions in oil.

Cook until the waffle donuts are golden.

Step 6: Make the Vanilla Glaze

Combine the powdered sugar, whole milk, and vanilla extract.

Stir until the glaze is smooth and ready for drizzling.

Step 7: Glaze and Serve

Drizzle the vanilla glaze over the warm waffle donuts.

Serve while still warm for the best texture.

Notes

• Use tart apples for better flavor.
• Adjust sugar based on apple sweetness.
• Serve warm for best texture.

Serving Suggestions

Serve Apple Fritter Waffle Donuts warm while the outside still has its freshly cooked texture and the chopped apples remain tucked inside the soft, spiced center. The vanilla glaze adds a sweet finish that complements the cinnamon and apple flavors.

This recipe makes 12 servings and works well as either a breakfast treat or dessert. Tart apples can give the finished donuts a brighter contrast against the sweet batter and glaze.

Adjust the sugar according to the sweetness of the apples you use. For the best texture, drizzle with glaze and enjoy while the waffle donuts are still warm.

Storage

These Apple Fritter Waffle Donuts are best served warm for the freshest texture.

Apple Tip

Use 2 cups peeled, chopped apples.

Tart apples work especially well for a stronger apple flavor.

Sugar Tip

Use ¾ cup white granulated sugar in the batter.

Adjust the amount based on the sweetness of the apples if desired.

Buttermilk Tip

Use ¾ cup buttermilk to bring the batter together with the melted butter, eggs, and vanilla.

Cinnamon Tip

Use 2 teaspoon cinnamon for warm spice throughout the batter.

Batter Tip

Fold the chopped apples into the smooth batter until evenly distributed.

Cooking Tip

Cook the batter in a waffle iron or fry small portions in oil until golden.

Glaze Tip

Mix 3 cups powdered sugar with ½ cup whole milk and 4 teaspoon vanilla extract.

Drizzle the glaze over the waffle donuts while they are warm.

Serving Tip

Serve warm for the best texture.