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Applesauce Doughnuts


  • These are very rich old-fashioned doughnuts, but they are a favorite of my family. Enjoy!Makes 10 (3″) doughnuts.


    Doughnut mixture:

    • 2 egg yolks
    • 2/3 c cane sugar (or white sugar)
    • 4 tsp butter, melted
    • 1/4 c milk
    • 1 c unsweetened applesauce
    • 2 2/3 c all purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/4 tsp cinnamon
    • 1/4 tsp nutmeg
    • vegetable oil for fying

    Cinnamon Icing:

      • 4 Tbsp butter, softened
      • 2 Tbsp honey
      • 3/4 c confectioner’s sugar
      • 1 tsp cinnamon
      • 1 tsp vanilla extract


    Doughnut Mixture:

      1. In a large bowl, beat egg yolks with a wooden spoon. Add sugar, melted butter, milk and applesauce. Beat until well-blended.
      2. In a separate large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
      3. Gradually add the wet ingredients to the dry ones, beating after each addition. Knead dough in the bowl a couple of minutes, or until you have a soft dough.
      4. Refrigerate dough while proceeding with recipe.
      5. Cinnamon Icing, Doughnut Cutting, and Frying Instructions:

        1. Make Icing by mixing all icing ingredients with a wooden spoon until thick and smooth.
        2. Just before cutting doughnuts, heat oil over medium heat (at least 2 inches deep) in a heavy pot or fryer. Oil is ready when it reaches 350-360 degrees F.
        3. On a lightly floured board, evenly roll out the dough to about 5/8 inch thick. Cut with a 3-inch doughnut cutter, re-rolling scraps until you have 10 complete doughnuts.
        4. Fry doughnuts 2-3 at a time, cooking about 1 minute, then turning them and cooking another minute. Repeat for another minute per side, or until deep brown.
        5. Remove to a wire rack over a baking sheet to drain excess oil
        6. Ice tops while hot, spreading each top with a tablespoon or two of cinnamon icing. Cool at least 20 minutes before serving.

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