Ingredients
Method
Preparation
- Peel, core, and dice the apples into small, roughly uniform chunks. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs with granulated sugar and brown sugar until slightly frothy. Add the buttermilk, melted butter, and vanilla; whisk until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
- Fold in the diced apples and optional chopped nuts.
Cooking
- Preheat your waffle iron and lightly grease it.
- Spoon about ¼ cup of batter per donut onto the iron and cook until golden and crisp, about 3–5 minutes.
- Transfer cooked waffle donuts to a wire rack to cool slightly.
- For the glaze, whisk powdered sugar with milk and vanilla until smooth. Drizzle over slightly cooled waffle donuts and dust with extra powdered sugar.
Nutrition
Notes
Store cooled waffle donuts in an airtight container at room temperature for up to 2 days. Freeze for longer storage. They can be reheated in a toaster oven.