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Herman Applesauce Doughnuts

Herman Applesauce Doughnuts

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    50 m
Jacquelyn Demery

Jacquelyn Demery

Chewy, tangy doughnuts made with Herman Sourdough Starter. Sprinkle with cinnamon sugar or powdered sugar while they're hot.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Heat deep-fryer to 375 degrees F (190 degrees C). In a small bowl, dissolve baking soda in warm water.
  2. In a large mixing bowl, cream shortening and sugar. Beat in egg yolks, Herman sourdough starter, buttermilk, vanilla extract, applesauce and dissolved baking soda. Mix together cinnamon, nutmeg, baking powder and flour. Stir flour mixture into the wet ingredients until smooth.
  3. Turn dough out onto a lightly floured surface and roll out to 3/4 inch thickness. Cut out the doughnuts and let stand for 10 minutes before frying.
  4. Heat deep-fryer to 375 degrees F (190 degrees C). Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain on paper towels and serve hot.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

plumsumm
10

plumsumm

9/5/2007

these had great flavor. I live in town famous for its apples and they sell apple cider donuts. these tasted just like them. However, they soaked up a lot of the grease and they were a little dry in the middle but they did cook evenly and there were no doughy spots. They were a good way to use up herman starter but I will still keep looking for a donut recipe.

Suzy Homemaker
9

Suzy Homemaker

11/30/2007

The texture of this doughnut is much crispier than the cake doughnuts I have made before. The sourdough and applesauce flavors are subtle. I was hoping for a richer flavor and was a little disappointed. Perhaps if my starter was aged longer this would change at least one aspect of this. I used homemade, slightly chunky applesauce, so I'm not sure how much more I could adjust that flavor. Because the sourdough flavor is unique to my current recipes I will likely do this again, but will try to adjust the flavors to suit my preference.

Gabe W
6

Gabe W

6/6/2007

awesome d's

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