Recipe by RAINVILLE
"Try these delicious doughnuts for an old-fashioned taste treat. Serve sprinkled with confectioners sugar, if you wish."
Watch video tips and tricks
oil for frying
2 1/4 cups
1 1/2 teaspoons
firmly packed light brown sugar
Ok, seriously yummy. The kids wanted doughnuts this morning and we amazed them by whipping up a batch in less than 40 minutes. One suggestion I have for making this recipe is make sure your dropping the batter in the oil in the "level tablespoon" size and no larger...otherwise, you've got a yummy looking raw-in-the-middle dough ball. The tablespoon amount of batter gives you a "doughnut hole" sized doughnut. Also, drain them on a paper bag instead of papertowel...it tends to keep them crisper since the papertowel creates a "steaming" effect. Cheers!
They taste exactly like a doughnut hole shaped pumpkin muffin - good, but not what I was looking for. I am going to make them again, adding a cup of ricotta cheese for richness and NO cloves or nutmeg. I guess I wanted apple fritters.
I did use homemade spiced apple butter instead of unsweetened applesauce. Right out of the oil, I tossed the hot donut holes in cinnamon/sugar mix. These are addictive little suckers. Between the three of us, we made quick work of these spiced donut holes. The kids keep talking about them and how unbelievably good they are--HUGE hit here. Next time I make these, I'd like to try another submitter's idea and try pumpkin puree in place of the applesauce. I bet that would be AWESOME. NOTE: Using one of those spring loaded cookie dough scoops to make uniform balls and to drop into the hot oil works really well. Try that. Much easier than trying to manuver a tablespoon and a spoon.
Very tasty, and I will make them again. I substituted canned pumpkin measure for measure for the applesauce successfully. I also added a bit more milk to make a runnier batter and used a doughnut batter dropper to get real doughnuts with holes.
This was a delicious recipe for quick and easy doughnuts. Highly recommended!
This was not the recipe that I was looking for, but tried it anyway. WOW! My husband has made me promise not to make them again soon because he couldn't stop popping them! I followed recipe and advice from reviews, using pumpkin instead of applesauce but also added finely chopped apple to the batter. I used a candy thermometer with a pan on the stove, which seemed to work best below 375 degrees- more like 325-355. Also, small teaspoons of dough instead of larger sized doughnuts allowed the centers to cook better for me. This recipe wil be used often in the fall, particularly while DH is working and the kids can get some! Thanks for posting it for us!
These were my first attempt at making doughnuts and they turned out nicely. My husband really liked them and has been snacking on them all day. They weren't quite as appley as I'd expected and I think that they would taste better rolled in a cinnamon sugar mixture. I had a hard time dropping them into the oil as perfect doughnut holes, so some of mine were a little mis-shapen but oh-well. I think I may make these again, probably in the fall when apple cider is in season. Thanks for a nice recipe!
The first batch looked terrible but by the second batch I got the hang of it and they actually looked like doughnuts. I also rolled the doughnuts in cinnamon sugar. Next time I make I am going to use chunky applesauce for more texture. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 82
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make perfect glazed doughnuts.
Go ahead, have a doughnut! These amazing cake doughnuts are baked not fried.
See how to make pillowy beignets like they serve at Café du Monde.