Applesauce Doughnuts With Buttermilk Recipes

Steps:

• Whisk the flour, baking powder, 1 1/2 teaspoons of the cinnamon, salt, baking soda and nutmeg in a medium bowl.
• Beat 2/3 cup of the sugar and shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
• Scrape the dough onto a lightly floured sheet of parchment paper in a baking sheet and pat into the size of the baking sheet, about 1/2-inch thick. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 inches of oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
• Mix the remaining 1 cup sugar and 1 tablespoon cinnamon in a medium bowl. Toss the doughnuts in the cinnamon-sugar. Serve warm.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
• Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
• Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

Steps:

• In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with milk (the batter will be thick). , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter a few at a time into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm.

Steps:

• Beat 1-1/3 cups of the flour and remaining ingredients (except oil and cinnamon/sugar mixture)with an electric mixer on low speed, until just blended.
• Stir in remaining flour and beat on medium speed for an additional 2 minutes.
• Cover dough and refrigerate for about 1 hour (dough should be stiff after refrigeration).
• Heat 2 to 3 inches of vegetable oil in a fryer or heavy (3 quart) saucepan to 375°F (for perfect doughnuts use a themometer).
• Divide dough in half and roll each half out on a well floured pastry board to 3/8" thick. Cut with a well floured doughnut cutter, or use a 3" cup and a clean pop bottle lid for the center.
• Carefully slide cut doughnuts into hot oil, using a wide spatula. Cook 2 or 3 doughnuts at a time, so as not to lower the tempeture of the oil too much. Fry 1 to 1-1/2 minutes on each side or until golden brown.
• Carefully remove from the oil (do not prick) and drain on papertowels.
• If desired, sprinkle with cinnamon/sugar mixture while still hot.

Steps:

• Beat 1 1/3 cups of the flour and the remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
• Heat oil (2 to 3 inches) in deep fryer or 3-quart saucepan to 375°F. Divide dough in half. Place half of the dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough.
• Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they rise to surface. Fry 1 to 1 1/2 minutes on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Beat in applesauce and vanilla.
• Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (batter will be extremely thick). In an electric skillet or deep-fat fryer, heat oil to 375°F.
• Drop teaspoonfuls of batter a few at a time into hot oil.
• Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.