 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 22 |
|
As part of our familyâs Halloween tradition, I make these delicious frosted doughnuts to serve with warm, spiced cider. Grated apples give them a scrumptious flavor and texture. âKatherine Nelson Centerville, Utah Ingredients:
1/4 cup shortening |
1 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
5 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
2 teaspoons salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/4 teaspoon ground mace |
1/2 cup buttermilk |
1 cup grated peeled apples |
oil for deep-fat frying |
browned butter frosting: |
1/2 cup packed brown sugar |
3 tablespoons butter |
1/4 cup heavy whipping cream |
1-3/4 cups confectioners' sugar |
colored sprinkles |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
2. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
3. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
4. In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.
|
|