- These are very rich old-fashioned doughnuts, but they are a favorite of my family. Enjoy!Makes 10 (3″) doughnuts.
- 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
- 4 Tbsp butter, softened
- 2 Tbsp honey
- 3/4 c confectioner’s sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- In a large bowl, beat egg yolks with a wooden spoon. Add sugar, melted butter, milk and applesauce. Beat until well-blended.
- In a separate large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- 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.
- Refrigerate dough while proceeding with recipe.
Cinnamon Icing, Doughnut Cutting, and Frying Instructions:
- Make Icing by mixing all icing ingredients with a wooden spoon until thick and smooth.
- 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.
- 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.
- 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.
- Remove to a wire rack over a baking sheet to drain excess oil
- Ice tops while hot, spreading each top with a tablespoon or two of cinnamon icing. Cool at least 20 minutes before serving.