Old-Fashioned Cake Doughnuts the Editors of Publications International, Ltd.
Old-Fashioned Cake Doughnuts
Makes 12 doughnuts and holes
|3-3/4||cups all-purpose flour|
|1||tablespoon baking powder|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|3/4||cup granulated sugar|
|2||tablespoons butter, melted|
|2||cups sifted powdered sugar|
|1||quart vegetable oil|
|Colored sprinkles (optional)|
- Combine flour, baking powder, cinnamon, salt and nutmeg in medium bowl. Beat eggs in large bowl with electric mixer at high speed until frothy. Gradually beat in granulated sugar at high speed 4 minutes until thick and pale yellow in color. Reduce speed to low; beat in applesauce and butter.
- Beat in flour mixture until well blended. Divide dough into halves. Place each half on large piece of plastic wrap. Pat each half into 5-inch square; wrap in plastic wrap. Refrigerate 3 hours or until well chilled.
- To prepare glaze, stir together powdered sugar, milk and vanilla in small bowl until smooth. Cover; set aside.
- Roll out 1 dough half to 3/8-inch thickness. Cut dough with floured 3-inch doughnut cutter; repeat with remaining dough. Reserve doughnut holes. Reroll scraps; cut dough again. Heat oil in Dutch oven over medium heat until deep-fry thermometer registers 375°F. Adjust heat as necessary to maintain temperature.
- Cook doughnuts and holes in batches 2 minutes or until golden brown, turning often. Remove with slotted spoon; drain on paper towels. Spread glaze over warm doughnuts; decorate with sprinkles, if desired.
|Total Fat||28 g|
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