Applesauce Donut Drops Recipes

APPLESAUCE DOUGHNUTS

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.

APPLESAUCE DROP DOUGHNUTS

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.

APPLESAUCE DOUGHNUTS

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.

APPLESAUCE DONUTS

Steps:

• In a large bowl combine flour, baking powder, the 1 tablespoon cinnamon, the salt, and baking soda. In another large bowl whisk together eggs and egg yolk. Add sugar, the 1 cup Homemade Applesauce, the buttermilk, and melted butter; whisk until well mixed. Add the flour mixture to the egg mixture. Use your hands to mix together until all of the flour is moistened. Cover and chill dough about 1 hour or until easy to handle.
• On a floured surface, roll out dough to a 1/2 inch thickness. Cut dough with a floured 2 1/2-inch doughnut cutter, rerolling dough as necessary. Fry doughnuts, two or three doughnuts and doughnut holes at a time, in deep hot oil (365°F) for 2 to 3 minutes or until golden, turning once. Using a slotted spoon, transfer to paper towels to drain.
• Dip warm doughnuts and doughnut holes in Applesauce Icing. If desired, serve with whipped cream and/or additional applesauce; sprinkle with additional cinnamon and/or nutmeg. If desired, garnish with apple peel ribbons. Homemade Applesauce
• In a Dutch oven combine red cooking apples; granulated sugar; apple juice or apple cider; and ground cinnamon. Bring to boiling; reduce heat to low. Cook for 45 to 60 minutes or until apples are soft enough to puree. Transfer apple mixture to a blender or food processor. Cover and blend or process until sauce texture. (If you prefer, use a hand blender to puree the apple mixture.) Makes about 3 1/2 cups. Applesauce Icing
• In a medium bowl combine powdered sugar, Homemade Applesauce or unsweetened applesauce, and water. Whisk together until smooth. Makes about 1 1/2 cups.

APPLESAUCE DROP DOUGHNUTS

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

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.