Applesauce doughnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | each | - 4 cups all purpose flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 2 | larges | Eggs |
| ¾ | cup | Sugar |
| ¼ | cup | Butter or margarine, melted |
| 1 | cup | Applesauce |
| ¼ | cup | Apple juice |
| Vegetable oil for deep frying | ||
Directions
FROM: TED TAYLOR
In a large mixing bowl, combine 3½ cups of the flour with the baking powder, baking soda and salt. Add the cinnamon and nutmeg. Whisk to blend thoroughly. Combine the eggs and sugar in the bowl of an electric mixer. Beat at high speed until pale yellow and slightly thickened. Gradually beat in the melted butter. Add the applesauce and apple juice and blend well. With the mixer on low speed, sprinkle in the dry ingredients. Beat until a moist, stiff dough is formed.
Turn out onto a lightly floured surface. Knead gently, working in additional flour if necessary to create a soft, smooth dough.
Cover the dough with a clean towel and let rest for 30 minutes.
roll the dough to a ½ inch thickness and cut out with a 2 ½ inch doughnut cutter. Heat the oil to 370 degrees. Using a perforated metal spatula, transfer the doughnuts to the hot oil.
Do not overcrowd the pan. Cook only a few at a time. Fry for 3-4 minutes or until golden brown on both sides. Transfer to absorbent paper to drain. Repeat with remaining doughnuts. When cool, dust with cinnamon sugar if you wish.
Submitted By PAT STOCKETT On 12-04-95