I’m still trying to get donuts out of my system. Over the past few weeks, I’ve baked and fried them, but I needed to try to make them another way. I decided to waffle them. Yup, I made donut waffles. I wasn’t sure whether or not to use a cake based recipe or a yeast based, but the recipe I found took all the guess work out of the process. This is basically a cake based recipe, but with the amount of baking powder used I knew the donuts would be light and fluffy like yeast donut. My only concern was that it wasn’t really a waffle disguised as a donut.
It wasn’t! These were great! It tasted just like a donut in waffle form. I served half of them plain instead of using a cinnamon/sugar mixture and dipped the other half in chocolate. Oh my, was that delicious. My son and I ate them like potato chips! There were barely any left to share with my coworkers. I think I may adapt this into a cinnamon roll donut recipe for the holidays.
- 1 cup sugar
- 4 teaspoons baking powder
- 1½ teaspoons salt
- 1/8 teaspoon nutmeg
- 2 eggs
- ¼ cup unsalted butter , melted
- 1 cup milk
- 3 cups flour
- for the topping (optional)
- 3 teaspoons cinnamon
- 1 cup white sugar
- ½ cup of melted butter
In a large bowl mix the sugar, baking powder, salt and nutmeg. Add the eggs, milk and melted butter. Beat well. Stir in the 3 cups of flour, mixing well until it's thoroughly combined. You are going to have thick, sticky batter.
Pre-heat your waffle griddle.
Place the batter in the middle of each waffle part (some waffle makers will have 2 or 4) You can do large or small doughnuts. Cook for 3 minutes until golden brown.
Remove the donuts from the waffle iron and place on a cooling rack.
Combine the white sugar and cinnamon for the topping (optional)
Dip the waffle in butter, shake off, then dip into the cinnamon sugar mixture.
Set back onto the rack and continue with the other donuts until finished.
Store in an airtight container for up to 3 days.
Adapted from the kitchen magpie