Preheat your Belgian waffle maker.

In a large mixing bowl whisk together flour, baking powder, and salt set aside.

In a medium-sized mixing bowl whisk together milk, apple butter, maple syrup, melted butter, and eggs.

Pour the liquid into the flour mixture to stir to combine. If the mixture seems too thick thin out with more milk until you reach the desired consistency.

There are two ways to make your waffles for your donuts - you can scoop a little bit of the mixture into the middle of the waffle make (not filling it completely) and make mini waffles OR you can fill it up to make a full-sized waffle and just break the waffle into 4 pieces along the division lines. The choice is up to you.

Cook your waffles according to manufacturer directions and let cool. If you decide to make mini waffles remember they will cook a bit faster than full-size waffles.

This recipe should make about 5 full-size waffles or about 20 mini waffles.

After you have made all your waffles fill a high-sided pan with 3 inches vegetable oil.

Bring the oil to 365 degrees F.

Once the oil is hot add in about 4 waffles at a time and fries for about 5 seconds on each side just to help crisp them up and bring them to a dark golden brown color.

Continue frying your waffles until they are all fried.

In a large bowl whisk together powdered sugar, milk, and vanilla bean paste. The mixture will be thick but not as thick as frosting. If it appears too thick simply thin out with a bit more milk.

Dip waffles into the glaze and let on a rimmed baking sheet to let the glaze harden.

Serve the same day as making.