Cinnamon Applesauce Cake Doughnuts Recipes

PLAIN CAKE DOUGHNUTS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
• Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

APPLESAUCE DROP DOUGHNUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with milk (the batter will be thick). , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter a few at a time into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar while warm.

APPLESAUCE DOUGHNUTS

Steps:

• Beat 1 1/3 cups of the flour and the remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
• Heat oil (2 to 3 inches) in deep fryer or 3-quart saucepan to 375°F. Divide dough in half. Place half of the dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough.
• Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they rise to surface. Fry 1 to 1 1/2 minutes on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.

CINNAMON APPLESAUCE CAKE DOUGHNUTS

Steps:

• Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
• Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened.
• Beat at medium speed for an additional 2 minutes.
• Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
• Turn out onto a well-floured surface.
• Knead until smooth and elastic (about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
• Punch dough down and turn out onto a lightly floured surface.
• Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut cutter.
• Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before.
• Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
• Let rise, uncovered, in a warm, draft-free place for 40 minutes.
• Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag and set aside.
• Bake doughnuts at 425°F for 8 minutes or until golden.
• Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag.
• Seal the bag and shake to coat.

APPLESAUCE DOUGHNUTS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.
• In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.
• Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.

CINNAMON BAKED DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

BAKED SPICED CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.
• Sift flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt together in a bowl.
• Whisk applesauce, apple cider, melted butter, egg, and vanilla extract together in a small bowl. Stir into flour mixture gradually until ingredients are combined.
• Spoon batter into the prepared pan, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.
• Combine sugar and cinnamon for topping in a shallow dish. Brush donuts with melted butter on both sides and dip into sugar-cinnamon combination.

CAKE DOUGHNUTS

Steps:

• In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
• Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
• Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

APPLE DUMPLINGS WITH RICH CINNAMON SAUCE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
• For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
• Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
• While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
• For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.