Apple Butter Doughnuts Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine evaporated milk and lemon juice; let stand 1 minute. Stir in apple butter. Add flour mixture to the creamed mixture alternately with apple butter mixture, beating well after each addition. Cover and refrigerate for at least 2 hours., Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels., In a small heavy saucepan, cook butter over medium heat until golden brown, about 5 minutes. Pour into a small bowl; beat in the confectioners' sugar, milk and vanilla. Frost doughnuts.

Steps:

• Slice the top and bottom from each apple and discard. Slice the apples into 1/2-inch circles. Use a biscuit cutter or small melon baller to cut a hole in the center of each to make a "donut."
• Put the chocolate-hazelnut spread and peanut butter in separate pastry bags (or put in separate ziptop bags and snip off a corner).
• Top the apple rings with either the chocolate-hazelnut spread, peanut butter or yogurt. (Pipe the chocolate-hazelnut spread or peanut butter, then spread carefully with a knife or offset spatula; spread the yogurt with a spoon.) Garnish each with a variety of the toppings.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine flour, baking powder, salt, nutmeg and sugar.
• Cut in shortening.
• Mix in egg, milk and apples.
• Fill greased muffing pans or doughnut baking pan 2/3 full with batter.
• Bake for 20-25 minutes.
• While they are still warm, roll in 1/2 cup melted butter and then roll in cinnamon-sugar (1 teaspoon cinnamon and 1/3 cup sugar).

Steps:

• In mixing bowl, combine biscuit mix and sugar.
• Combine egg, 1/2 C Apple Butter and vanilla.
• Add to dry ingredients; mix till smooth.
• Cover, chill 1-2 hrs.
• On lightly floured surface knead 8-10 times.
• Roll dough to 1/2 inch thickness.
• Cut with floured doughnut cutter.
• Fry in deep, hot oil (375 degrees) about 1/2 minute on each side or till golden brown.
• Dip warm doughnuts in Apple Butter Glaze and then in nuts.

Steps:

• Mix the soft cheese with the honey and set aside. Peel the apples, then slice each through the core into five or six rings, about 1cm thick. Use an apple corer or small round biscuit cutter to stamp out a circle from the middle of each slice, removing the core and creating 'doughnut' shapes. Pat the slices dry using kitchen paper - they should be as dry as possible to help the toppings stick.
• Spread some nut butter over the slices, if using, then top with the sweetened soft cheese. Decorate with the sprinkles and serve.