- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup milk
- 3/4 cup MUSSELMAN'S® Apple Butter
- 1/4 cup maple syrup
- 2 tablespoons butter, melted
- 2 eggs
- vegetable oil for frying
- 3 cups confectioners' sugar
- 4 tablespoons milk
- 1 tablespoon vanilla extract
- Preheat your waffle iron.
- In a large mixing bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl whisk together milk, apple butter, maple syrup, melted butter, and eggs.
- Pour the liquid mixture into the flour mixture and stir to combine. If the batter seems too thick, thin it out with more milk until the desired consistency.
- Cook your waffles according to the manufacturer's directions for your waffle maker, and let them cool. (Mini waffles will cook faster than full sized.)
- Prepare the glaze. In a large bowl whisk together powdered sugar, 4 Tablespoons of milk and vanilla. The glaze will be think but not as thick as frosting. If it appears too think, thin it out with more milk. Set aside.
- Fill a high-sided pan with 2 inches of vegetable oil. Bring the oil to 365 degrees F. Once the oil is hot, add in about 4 waffles at a time and fry for 5 seconds on each side. (They should just crisp and turn a dark golden brown color.)
- Continue until all of the waffles are fried.
- Dip waffles one at a time into the glaze and let them cool on a rack in a rimmed baking sheet to harden. Serve the same day as making.
04/06/2018
recipepes.com
Apple Butter Waffle Donuts, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
