These mini treats look like adorable waffle-shaped donuts stacked high, loaded with tender spiced apples (or peaches), and finished with a glossy vanilla glaze. They’re perfect for breakfast, snacks, or dessert — crispy outside, fluffy inside, and utterly addictive!
Ingredients (Makes about 20-24 mini donuts)
For the Apple Filling (or Peach Variation):
- 1½ cups apples, peeled, cored, and finely diced (use Granny Smith for tartness or Honeycrisp for sweetness; about 2-3 medium apples)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, for extra warmth)
- 1 teaspoon lemon juice (to prevent browning)
- Pinch of salt
- Peach variation option: Drain 1 (15 oz) can sliced peaches in syrup, dice them (about 1½ cups), and use the same spices/butter/brown sugar method.
For the Dough/Base:
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands or similar; 8 biscuits per can)
- Vegetable oil, for frying (about 3-4 cups, enough for 2-3 inches deep in a pot)
For the Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons milk (or heavy cream for richer texture)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Extra cinnamon sugar for sprinkling
- Chopped nuts or a drizzle of caramel
Step-by-Step Instructions
- Prepare the Apple (or Peach) Filling
In a medium skillet over medium heat, melt the butter. Add the diced apples (or drained/diced peaches), brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook for 5-8 minutes, stirring occasionally, until the fruit softens, releases juices, and forms a thick, jammy mixture (the liquid should mostly evaporate for best texture). Remove from heat and let cool completely. This step infuses the filling with cozy fall spices — taste and adjust sweetness if needed! - Prep the Biscuit Dough
Open the can of refrigerated biscuit dough and separate the biscuits. For mini waffle-style donuts, lightly flour your surface and roll or press each biscuit into a slightly thinner circle (about ¼-inch thick).
Spoon 1-2 teaspoons of the cooled apple (or peach) filling into the center of each flattened biscuit. Fold the edges over the filling and pinch to seal, forming small stuffed balls or patties. Gently flatten them slightly to about ½-inch thick — this helps them cook evenly and mimic the waffle shape when fried. (Tip: If the dough is sticky, dust with a little flour.) - Heat the Oil for Frying
In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer for safety and best results — too low and they’ll absorb oil; too high and they’ll burn outside while staying raw inside. - Fry the Mini Donuts
Carefully add 3-5 stuffed biscuit pieces at a time (don’t overcrowd). Fry for 2-3 minutes per side, flipping once, until golden brown and crispy. The waffle-like texture comes from the biscuit layers puffing and crisping in the hot oil.
Remove with a slotted spoon and drain on a paper towel-lined plate. Let cool slightly (about 5 minutes) — they’ll firm up as they cool. - Make the Glaze
While the donuts cool, whisk together the powdered sugar, milk, vanilla, and salt in a medium bowl until smooth and pourable. Adjust with more milk (for thinner glaze) or sugar (for thicker). The glaze should coat the back of a spoon and drip slowly. - Glaze and Finish
Dip each warm mini donut fully into the glaze, letting excess drip off, or spoon glaze over the top to fill the “waffle” nooks (if your fried biscuits have natural ridges). Place on a wire rack over parchment paper to set for 10-15 minutes. For extra flair, sprinkle with cinnamon sugar while the glaze is wet.
Serve warm for the ultimate melty experience — the glaze hardens slightly as it cools, but they’re best fresh!
Tips for Success
Make-Ahead: Prepare the filling up to 2 days in advance and store in the fridge. Assemble and fry just before serving.
Mini Waffle Iron Twist (No Deep-Frying Option): For a baked/air-fried version, skip frying and cook the stuffed biscuit patties in a mini waffle iron (sprayed with oil) for 3-5 minutes until golden. Then glaze as directed. This cuts the oil but keeps the fun shape!
Storage: These are best the day they’re made. Store leftovers in an airtight container at room temp for up to 1 day or refrigerate for 2-3 days. Reheat in a toaster oven for crispiness.
Variations: Mix in diced fresh pears, add a dash of apple pie spice, or use canned apple pie filling for even quicker prep (drain well first).
Why This Works: The refrigerated biscuit dough gives a flaky, donut-like interior without yeast rising time, while the apple filling delivers classic fritter flavor. Frying adds that irresistible crunch!
These mini beauties are irresistible — stack them high, snap a photo, and enjoy the sweet, spiced perfection. If you try the peach version or any tweaks, let me know how they turn out! 🍎🍑✨