Doughnut Waffles
Recipe type: Snack, Dessert
Total time: 
Serves: 8
If we told you that you could cook up a batch of cake doughnuts in a half hour or less, would you believe us? Go ahead, get into the kitchen and find out! These doughnuts are best enjoyed soon after baking, but leftovers can be cooled and stored in an airtight container at room temperature for 1 day.
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 large egg
  • ⅓ cup granulated sugar
  • ½ cup buttermilk (or mix 1 tsp vinegar with enough regular milk to make ½ cup, let sit 5 minutes to sour)
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • Butter, softened, or cooking spray
  • GLAZE:
  • 1 tsp melted butter
  • 1 cup icing sugar
  • 2 tsp milk
  • ¼ tsp vanilla extract
  • Sprinkles (optional) or other toppings you like
  1. Preheat waffle maker to medium.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. In a small bowl, whisk together egg, sugar, buttermilk, melted butter and vanilla. Pour over
  4. flour mixture and stir just until smooth. Transfer to pastry bag fitted with a large round piping tip, or a good quality freezer bag with a hole cut in the corner to pipe batter.
  5. Brush waffle maker with softened butter or spray lightly with cooking spray. In two batches, pipe batter into waffle maker in rings about 1 inch thick and 3 inches in diameter, spacing rings at least 2 inches apart. Gently close lid and cook for about 3 minutes or until golden brown outside and edges no longer look wet. Transfer to a wire rack. Repeat with remaining batter.
  6. While doughnuts cool, stir together 1 tsp melted butter, 1 cup icing sugar, a splash of vanilla extract and about 2 tsp milk, adding more milk or icing sugar as needed to reach desired consistency. You want the glaze thin enough to dunk, but thick enough to stay on the doughnut.
  7. Dunk tops of cooled doughnuts in glaze, then return to rack. Add sprinkles or anything else you like and let glaze set for 5-10 minutes before serving.
  8. VARIATION: CINNAMON SUGAR DOUGHNUTS: In a shallow bowl, combine ½ cup granulated sugar and 1 tsp ground cinnamon. Melt ¼ cup butter in another small bowl and dunk tops of warm doughnuts, then immediately dip in cinnamon sugar to coat.
Recipe by Hidden Ponies at