Glazed Waffle Donuts
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Fine Sea Salt2 large
Egg1 cup
Sour Cream4 tbsps
Whole Milk1 tsp
Pure Vanilla Extract1 cup
Sugar (confectioners')1 cup
Heavy CreamDirections:
1
Make the donut batter: Whisk together the flour, baking powder, baking soda and salt in a large bowl
2
Whisk together the eggs and sugar in a medium bowl until the sugar is dissolved, then whisk in the sour cream, milk and vanilla until combined
3
Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined; the batter will be lumpy
4
Fold in the butter
5
Cover the bowl with plastic wrap and rest the batter for at least 15 minutes
6
Make the cinnamon-sugar: Whisk together the sugar and cinnamon in a small bowl; set aside
7
Make the vanilla glaze: Combine 2 tablespoons milk and the vanilla extract in a small bowl
8
Put the confectioners' sugar in a small bowl
9
Slowly whisk the milk mixture into the confectioners' sugar until smooth
10
If the mixture doesn't fall in a slow ribbon when you lift the whisk, drizzle in some of the remaining milk until it does
11
Make the chocolate ganache: Put the chocolate in a heat-safe bowl
12
Bring the cream to a simmer
13
Pour the hot cream over the chocolate, shake the bowl to evenly cover the chocolate with hot cream and let the mixture sit for 1 minute before whisking until smooth
14
Set aside; keep warm
15
Finish the waffle donuts: Heat the waffle iron according to the manufacturers' instructions
16
Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid
17
Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes
18
Transfer the waffles to a cutting board and repeat with the remaining batter
19
Set a cooling rack over a rimmed baking sheet
20
Heat 3 inches of oil in a medium saucepan over medium-high heat until the oil reaches 350 degrees F on an instant-read thermometer
21
Use a 3-inch cookie cutter to stamp circles from the waffles; then use a smaller cookie cutter to stamp out a smaller circle from the center of each waffle
22
Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 20 seconds on each side
23
Transfer the waffle donuts to the cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar
24
Repeat frying with the remaining waffles, dipping some of each of the following batch in the vanilla glaze and others in the chocolate ganache
25
Garnish the chocolate and vanilla-dipped waffle donuts with chopped nuts and/or sprinkles and serve warm