Friday, September 13

Applesauce Doughnuts


Applesauce is one of the best ways to use your fresh picked apples. It can easily be canned and eaten all winter, but it can also make great doughnuts!

You can make this dough the night before or before work. It will hold in refrigerator for up too 16hrs.

Start with your home made plain apple sauce (http://eatingeclectic.blogspot.com/2011/08/applesauce.html) or substitute plain store bought.

This will make 3-4 dozen doughnut holes
Full time: 1 1/2 - 2 hours (includes rest/rise time)
You will need:

5 cups flour
3 eggs
1 1/2 cup applesauce
1 cup + 1 1/2 tbsp sugar
3 tbsp shortening
4 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp all spice
1 tsp salt

For cooking: 2 cups vegetable oil

For topping: 1 1/2 cup sugar mixed with 3 tbsp cinnamon

Let us begin:

A little note before getting started your going to want a mixer trying this by hand is very hard.

In a large mixing bowl combine sugar, all spice, cinnamon, salt, and baking powder



Add in eggs, shortening, applesauce, and 2 cups flour. Mix on a low speed until the flour is fully incorporated and it has a cake batter texture



Carefully add in remaining flour. Mix on a low speed until fully blended. You want a nice silky smooth, thick sticky batter.

*A little help on using a hand mixer for this. The batter will climb up you mixer just keep the beaters only half submerged in batter and it will keep it from climbing too high

Cover the bowl with clear plastic wrap and refrigerate for a minimum of 1 hour but up to 16.

Warning if your a finger or beater kicker, this may be one of the best tasting batters ever, resist the urge to just eat it now!



When your ready. Remove batter from refrigerator



In a deep skillet (or home fryer) bring vegetable oil to medium heat



Carefully flour your hands lightly and scoop out 2 tbsp worth of batter.

Roll into a doughnut hole ball




Gently ease doughnuts 6-8 at a time into oil

For skillet: Cook for 3-4 minutes until golden, roll over, and repeat

For home fry: Cook for 6-8 minutes until golden color is even



Remove from oil and let cool on a drip rack



Once cool to the touch, pour your topping mixture in a deep bowl or zip top bag. 

Drop doughnuts into mix, roll around/shake to coat. Again do small batches of 6-8 to give ample space.



Remove and plate, hopefully they will last long enough for you to finish, but magically these seam to vanish before I ever het to the end!