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Apple Butter Waffle Donuts

"Two classics come together to create the best breakfast treat ever."

Ingredients :

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup milk
3/4 cup MUSSELMAN'S® Apple Butter
1/4 cup maple syrup
2 tablespoons butter, melted
2 eggs
vegetable oil for frying
3 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract

Instructions :

Prep : 15M	Cook : 20M	Ready in : 1H

Preheat your waffle iron.
In a large mixing bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a medium bowl whisk together milk, apple butter, maple syrup, melted butter, and eggs.
Pour the liquid mixture into the flour mixture and stir to combine. If the batter seems too thick, thin it out with more milk until the desired consistency.
Cook your waffles according to the manufacturer's directions for your waffle maker, and let them cool. (Mini waffles will cook faster than full sized.)
Prepare the glaze. In a large bowl whisk together powdered sugar, 4 Tablespoons of milk and vanilla. The glaze will be think but not as thick as frosting. If it appears too think, thin it out with more milk. Set aside.
Fill a high-sided pan with 2 inches of vegetable oil. Bring the oil to 365 degrees F. Once the oil is hot, add in about 4 waffles at a time and fry for 5 seconds on each side. (They should just crisp and turn a dark golden brown color.)
Continue until all of the waffles are fried.
Dip waffles one at a time into the glaze and let them cool on a rack in a rimmed baking sheet to harden. Serve the same day as making.

Notes :

NOTE: There are two ways to make the waffles. You can scoop a small amount of batter into the middle of the waffle maker and make mini waffles, or you can fill the griddle and make full sized waffles that you will break apart along the division lines. (This recipe should make 5 full sized or 20 mini waffles. Belgian waffle makers will make about 14 donuts.)
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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