Monday, November 16, 2009

Applesauce Doughnuts

I've been bad.  I buy doughnuts maybe once a year, and have never made them at home.  I wasn't interested.  Why add more deep-fried fatty goodness to my diet?  But then King Arthur Flour sent me a trial issue of The Baking Sheet.  I shrugged at all the recipes until I got to the back cover, and the photo of the Applesauce Doughnuts was irresistible.  They looked real easy to make, and I love the fun look of the doughnut hole as opposed to the doughnut with the hole in it.  The insides are moist with a slight apple flavor and the outsides crisp.  Go ahead and make it . . . I'll feel less guilty if I have company!

For deep frying, you need a candy/deep-frying thermometer.  Without it, you don't know the temperature of your oil and you end up with food that's soggy and undercooked, or burned.  You can use it to make candy, caramel, and Fried Chicken, among other things.  Most, like this one, have a clip so it stays put on the pot.

Clockwise from top left: Dry ingredients stirred together; eggs, sugars, and oil; and applesauce with baking soda.

You'll need a strainer like this one, and a tablespoon scoop really helps.  The recipe says if you dip the scoop in the hot oil before scooping the batter, the doughnuts will flip themselves in the hot oil.  They may not all flip by themselves; once the first flips, you can turn the others.

Sizzling away.

Watch that doughnut flip on its own!

They cook up beautifully golden and crispy outside.

Roll them around in sugar while they're warm, and you've got a sweet treat.

Applesauce Doughnuts
From King Arthur Flour's The Baking Sheet
2¾ cups (11⅝ ounces) King Arthur Unbleached All-Purpose Flour
1½ tsp baking powder
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp baking soda
1 cup (8 ounces) applesauce
2 large eggs
½ cup (3½ ounces) granulated sugar, plus more for dredging
½ cup (3¼ ounces) brown sugar
1½ tbs oil
½ tsp vanilla extract
¼ cup (2 ounces) boiled cider or apple juice concentrate
¼ cup (2 ounces) milk

Stir the baking soda into the applesauce.  Beat together the eggs, sugars, and oil.  Whisk together the dry ingredients.  Add the applesauce and vanilla.  Add the dry ingredients alternately with the boiled cider and milk.

In a deep skillet or electric frying pan, heat 2 inches of oil to 350°F.  Drop the dough by tablespoons into the oil (see tip below), and fry until golden brown all over.  If you use a tablespoon scoop, the doughnuts will turn themselves over in the hot oil; all together the doughnuts will need at least 3 minutes' cooking time.  Start with 1 doughnut; start a timer after you put it in the oil.  You can watch to see how long it takes before flipping itself over; cook until the timer hits 3 minutes.  Remove from the oil with a slotted spoon, and drain on absorbent paper.  Break the doughnut open with 2 forks to see if it's cooked all the way through to the center.  If not, do another trial doughnut for 30 seconds longer.  Once you have your time right, you can fry 6 to 8 doughnuts at a time in batches.  After draining, roll in sugar while still warm.  Yield: 40 doughnuts.


  1. OK missy ... that's it! LOL. When are you catering my brunch? Those look soooooooo yummmy!

  2. These look great. I've got a cider donut recipe I've been wanting to try, but I've been holding off because they're not exactly health food. This post has convinced me -- time to get frying.


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