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.
Donut Waffles
- 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
