We made these doughnuts quite awhile ago, but I just got the pictures off of the camera. WARNING: DO NOT EAT THE DOUGH WHILE MAKING THEM. It is super duper nasty and bitter, so wait until they are fried then eat them. We found this recipe in the KitchenAid Best-Loved Recipes Cookbook.
Old-Fashioned Cake Doughnuts
3 3/4 cups flour
1 Tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
3 eggs
3/4 cups sugar
1 cup applesauce
2 Tablespoons melted butter
2 cups powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla
Canola Oil-use this kind it is the healthiest of the oils that doesn't have a flavor, and in some cases it is better than olive oil
Beat eggs in the mixer on high until it is frothy. Beat in the sugar until it is thick and pa
le yellow, about 4 minutes. Switch it to low; beat in the applesauce and butter. Beat in the dry ingredients, until well mixed. Divide the dough into two parts. Wrap them both up into plastic wrap and put in the fridge for 3 hours, personally we put it in the freezer for about 30 minutes to 1 hour.Make the glaze for the doughnuts mix the powder sugar, milk and vanilla until it is smooth. Roll out the dough to about 1/2 inch thick. Cut the dough with the top of a glass and a pill bottle to cut out the center. Keep the dough nut holes. Reroll the scraps, and repeat. Heat up the oil until it is 375. Personally I didn't check the temperature I just threw in a scrap to see if it started to boil and fry. Fry until it is golden brown, turn often-about 2 minutes. Drain on paper towels and spread with glaze. Eat.
Old-Fashioned Cake Doughnuts
3 3/4 cups flour
1 Tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
3 eggs
3/4 cups sugar
1 cup applesauce
2 Tablespoons melted butter
2 cups powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla
Canola Oil-use this kind it is the healthiest of the oils that doesn't have a flavor, and in some cases it is better than olive oil
Beat eggs in the mixer on high until it is frothy. Beat in the sugar until it is thick and pa
le yellow, about 4 minutes. Switch it to low; beat in the applesauce and butter. Beat in the dry ingredients, until well mixed. Divide the dough into two parts. Wrap them both up into plastic wrap and put in the fridge for 3 hours, personally we put it in the freezer for about 30 minutes to 1 hour.Make the glaze for the doughnuts mix the powder sugar, milk and vanilla until it is smooth. Roll out the dough to about 1/2 inch thick. Cut the dough with the top of a glass and a pill bottle to cut out the center. Keep the dough nut holes. Reroll the scraps, and repeat. Heat up the oil until it is 375. Personally I didn't check the temperature I just threw in a scrap to see if it started to boil and fry. Fry until it is golden brown, turn often-about 2 minutes. Drain on paper towels and spread with glaze. Eat.
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