Tessa’s Recipe Rundown
Taste: The hint of sweet maple with the signature nutmeg doughnut flavor is perfection.
Texture: Crunchy on the outside, a little fluffy inside, and coated with a thick, smooth glaze.
Ease: Super easy, just plan to spend a bit of time with the waffle iron.
Appearance: These are so ridiculously fun and cute.
Pros: Adorable combination of two breakfast indulgences with a hint of fall flavors.
Cons: None!
Would I make this again? Absolutely.
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Aren’t these miniature Doughnut Waffles with Maple Glaze the cutest? They kind of look like snowflakes, no?
They’re so adorable AND delicious, they’re crunchy on the outside and soft inside. It’s basically an old-fashioned doughnut recipe turned into waffle batter and cooked in a waffle iron. Topped with maple glaze and it’s seriously the perfect breakfast treat. They would make perfect buns for breakfast sausage patty sandwiches, or even fried chicken sliders if you’re feeling indulgent! The batter whips up in a breeze, you’ll spend the most time babysitting the waffles at the waffle iron. Because they are miniature sized, they take a more time to use up all the batter. I find them to be just perfect and adorable at this two-bite size, but feel free to add more batter to make full-sized waffles. Just add on a couple minutes of cooking time.
I just love desserts that are a fun and surprising combination of traditions or flavors and that’s just what these Doughnut Waffles with Maple Glaze are. I think you’re going to love this recipe! It would be a fun one to make with the whole family. By the way, if you want more maple flavor (closer to what you’d find on a doughnut from the local shop), add a dash of maple extract to taste to the glaze. I didn’t call for it in the recipe because I know most of us don’t have that on hand. Also, I made these in my Chef’s Choice Square Waffle Iron but the recipe should work with any waffle iron (even Belgian), just adjust the cooking time and amount of batter according to the size of the waffle cavity.
If you make these Doughnut Waffles with Maple Glaze, be sure to take a picture and tag it #handletheheat on Instagram. Seeing your photos makes my day!
Doughnut Waffles with Maple Glaze
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Ingredients
For the doughnut waffles:
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground nutmeg
- 1 large egg plus 1 egg yolk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk (any kind)
- 1 1/2 cups (6.75 ounces or 191 grams) all-purpose flour
For the maple glaze:
- 4 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 8 tablespoons pure maple syrup
- 1 to 2 tablespoons milk
Instructions
To make the doughnut waffles:
- In a large bowl, whisk the sugar, baking powder, salt, and nutmeg together. Add the egg and yolk, melted butter, and milk until combined. Stir in the flour until combined. The batter will be thick.
- Preheat your waffle iron. Place a tablespoon of batter in each waffle cavity and cook for about 2 to 3 minutes, or until golden brown. Remove to a wire rack and repeat for the remaining batter.
To make the glaze:
- In a small bowl whisk together all the glaze ingredients until smooth. Drizzle or dunk the doughnut waffles into the glaze. Let sit until the glaze is set. Doughnut waffles are best served the day they are made.
Thanks Tessa! I made these this morning with a couple tweaks, because I prefer yeast donuts: 1) I added Yeast:
I warmed the milk and added 2 TBS. of the sugar, 1 TSP. Regular dry yeast, and 1/2 cup of the flour. I let it proof in a warm oven for 10 minutes, then mixed in the rest of the ingredients, and let it rise 15 more minutes. Then I made them per your instructions.
2) Glaze: I skipped the maple and added more sugar to the glaze.
Hi, Tessa!
Could you please make clear how much 1 cup powdered sugar is?
Thank you.
Wow they just look great!! Just wondering can we preserve the glaze and how long it can be kept?
Please share some other glaze recipe also!
Thank you Tessa!
just saw these from your website, was intrigued by the photo! Love the idea of even going another direction and using these as a base for breakfast sausage as you suggest! Also love that this is a doughnut base, thank you for this recipe!
Oh my goodness These are going to a hit here These are my husband and sons favorite things all in one!! Maple Waffles and Doughnuts Guess I know what’s for breakfast tomorrow!!
Yay!! Hope they enjoy xo
Made the waffle donuts – they came out well except were very dry and the glaze did not set – followed the recipe – what did I do wrong.
Would like to make them again as they are a nice size – please advice.
Thank you
Sorry but I’m not a fan. Probably just me, and I didn’t see how they were like doughnuts. Would have preferred them to be a bit lighter, what could I add/ take away?
Haven’t made them but …. it’s all about the cooking method.
Waffle makers weren’t designed to make doughnuts … or items with a soft exterior, given that they compress the batter until it is crisp.. Speaking of which … you cant expect a batter to make a doughnut in a waffle maker.
You need to make dough that rises … with yeast … and zap them with 350 degree deep fat frying. There are no substitutes; only wannabes.
Thank you for sharing. These will go perfect with coffee!!!
Hi! Can you make the batter the night before and cook it in the morning?
AMAZING! These look so fun and tasty! I’m adding this to our menu for next week. And I’ve pinned as well!
I made these today and made them Gluten Free by substituting 1 1/2 cups Pamela’s Ultimate Baking & Pancake Wheat-Free and Gluten-Free mix for the all-purpose flour. They were fabulous!
What a unique idea, they would be fun for the kids on Saturday morning or over spring break. Nice job Tessa!