APPLESAUCE DOUGHNUTS WITH BUTTERMILK
My mom made these when I was a little girl. We would love to help her and of course eat them afterward. Dust with powdered sugar, granulated sugar or cinnamon. Delicious!
Provided by Sue Brown
Categories Bread Quick Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 24.7 g, Cholesterol 18.2 mg, Fat 9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 171.7 mg, Sugar 8.6 g
CINNAMON APPLESAUCE CAKE DOUGHNUTS
This is my adopted recipe and I have attempted to work out the kinks. I will be trying these out myself and posting the results. Thanks!!
Provided by LoriInIndiana
Categories Breads
Time 1h20m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened.
- Beat at medium speed for an additional 2 minutes.
- Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
- Turn out onto a well-floured surface.
- Knead until smooth and elastic (about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
- Punch dough down and turn out onto a lightly floured surface.
- Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut cutter.
- Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before.
- Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
- Let rise, uncovered, in a warm, draft-free place for 40 minutes.
- Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag and set aside.
- Bake doughnuts at 425°F for 8 minutes or until golden.
- Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag.
- Seal the bag and shake to coat.
Nutrition Facts : Calories 129.8, Fat 3.5, SaturatedFat 0.6, Cholesterol 11.8, Sodium 71.5, Carbohydrate 22.1, Fiber 0.8, Sugar 5.6, Protein 2.6
APPLESAUCE DOUGHNUTS
What could be tastier than fresh doughnuts? Your family will love these cinnamon-applesauce wonders!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h18m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Doughnut, Sodium 320 mg
APPLESAUCE DOUGHNUTS
Provided by Wanna Make This?
Categories dessert
Time 3h10m
Yield 12 doughnuts
Number Of Ingredients 13
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.
APPLESAUCE DOUGHNUTS
Try these delicious doughnuts for an old-fashioned taste treat. Serve sprinkled with confectioners sugar, if you wish.
Provided by RAINVILLE
Categories Bread Quick Bread Recipes
Time 30m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.
- In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.
- Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.8 g, Cholesterol 15.7 mg, Fat 9.1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 81 mg, Sugar 7.6 g
APPLESAUCE DROP DOUGHNUTS
Quick & easy to make. You can have the batter whipped up in the amount of time it takes for the oil to heat. (I use a Fry Daddy.) We actually like them better after they sit for 5-6 hours rather than warm like most doughnuts I make.
Provided by Marg CaymanDesigns
Categories Breads
Time 20m
Yield 28 1 ounce doughnuts
Number Of Ingredients 13
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.
APPLESAUCE DOUGHNUTS/DONUTS
I got this recipe from an online friend, and they sound delish, so I thought I'd save them here! Let me know what you think!
Provided by angie_pangie
Categories Breads
Time 30m
Yield 1 doughnut, 18 serving(s)
Number Of Ingredients 10
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.
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