Wheat-Flour Applesauce Doughnuts
Submitted by rosella
Old-fashioned applesauce doughnuts with whole wheat flour, buttermilk, and warm spices like cinnamon, nutmeg, and mace. Fried golden and dusted with sugar.
YIELD
3 dozenPREP
20 minCOOK
25 minREADY
2 hrsThese fried doughnuts get their moisture and flavor from applesauce and buttermilk working together in a spiced dough. The result is a tender, cake-style doughnut with a gentle apple sweetness and a crumb that stays soft long after it cools.
A blend of all-purpose and whole wheat flour gives these more body and a slightly nutty flavor compared to a standard doughnut. The wheat flour is just enough to add depth without making them heavy. Cinnamon, nutmeg, and mace round out the spice profile, and that hint of mace is the quiet secret. It’s floral and warm, adding a layer of complexity you can taste but can’t quite name.
Chilling the dough for 2 hours is not optional. This dough is soft and sticky from the applesauce and buttermilk, and cold dough holds its shape when cut and fries up with a better exterior. Warm dough stretches, absorbs oil, and turns greasy instead of crisp.
Flour the board generously and keep extra on hand for your hands and the cutter. About 1 minute per side at 375°F (190°C) gives you a golden ring that’s cooked through without being oily.
Kitchen Tips
- Fry in small batches. Too many doughnuts at once drops the oil temperature and you get pale, greasy results instead of crispy, golden ones.
- Drain on paper towels and sprinkle with sugar while they’re still warm so it sticks.
- Don’t forget the doughnut holes. Fry those separately since they cook faster, about 30 seconds per side.
Variations
- Roll warm doughnuts in cinnamon sugar instead of plain sugar for extra spice.
- Dip the tops in a simple powdered sugar glaze for a classic finish.
- Add a pinch of ground ginger to the spice blend for a spicier, more autumnal flavor.
Ingredients
Directions
Measure flour and wheat flour, baking powder, soda, salt and spices onto wax paper.
Stir well to blend. Cream shortening, sugar, eggs and vanilla throughly.
Stir in applesauce and buttermilk, mixing well.
Add blended dry ingredients, one cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.
Preheat oil to 375℉ (190℃).
Turn dough out onto a well floured board with additional flour for handling.
Cut with floured 2½-inch cutter.
Remove centers. Fry doughnuts a few at a time about 1 minute on each side.
Drain on paper towels. Sprinkle with sugar.
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