Applesauce Doughnuts

Applesauce Doughnuts

13

"My mom made these when I was a little girl. We would love to help her and of course eat them afterward. Dust with powdered sugar, granulated sugar or cinnamon. Delicious!"

Ingredients

50 m servings 190 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
  3. Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
  4. Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

13
  1. 17 Ratings

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this recipe is tasty, but the person who reviewed it and changed not only the ingredients but cooking method shouldn't comment on this recipe, it's not going to turn out correctly if you don't f...

Yummy! My kids beg me to make these. The only thing I do different is I use a small scoop to make donut holes only. It's quick and easy with less mess. I have used flavored applesauce too. ...

Very tasty. I used allspice instead of clove, since that's what I had on hand. By the way, I agree with the poster who said it's unfair to dramatically change the recipe and then give a poor/med...