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Name: Applesauce Doughnuts
Prep time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1/2 ts Salt; 2 tb Vegetable shortening; 3 1/3 c All-purpose flour divided; 1/4 ts Ground cloves; 1 c Applesauce; Vegetale oil; 3/4 c Sugar; 1 tb Baking Powder; 2 Eggs; 3/4 ts Ground nutmeg

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INGREDIENTS

1/2 ts Salt
2 tb Vegetable shortening
3 1/3 c All-purpose flour ; divided
1/4 ts Ground cloves
1 c Applesauce
Vegetale oil
3/4 c Sugar
1 tb Baking Powder
2 Eggs
3/4 ts Ground nutmeg

Servings

INSTRUCTIONS

Combine 1 1/3 cup flour and next 8 ingredients; beat at Low speed of electric mixer until well blended. Increase speed of mixer to medium, and beat 2 additional minutes; stir in remaining flour. Cover dough, and chill at least 1 hour. Divide dough in half. Working with one portion at a time, place dough on a heavily floured surface; roll out to 1/2 inch thickness. Cut dough with a floured doughnut cutter. Heat 2-3 inches of oil to 375 F.; drop in 3-4 doughnuts at a time. Cook about 1 minute or until golden on one side; turn and cook other side, about 1 minute. Drain on paper towels. Sprinkle with confectioners sugar, if desired. Yield: about 2 dozen. Submitted to magazine by Ann Davis, Waco Texas MC formatting by bobbi744@sojourn.com Recipe by: Southern Living magazine, September, 1981, p. 188 Posted to MC-Recipe Digest by Roberta Banghart on Apr 27, 1998

NOTES

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Applesauce Doughnuts

1/2 ts Salt 
2 tb Vegetable shortening 
3 1/3 c All-purpose flour divided
1/4 ts Ground cloves 
1 c Applesauce 
  Vegetale oil 
3/4 c Sugar 
1 tb Baking Powder 
2  Eggs 
3/4 ts Ground nutmeg

Combine 1 1/3 cup flour and next 8 ingredients; beat at Low speed of  electric mixer until well blended. Increase speed of mixer to medium, and  beat 2 additional minutes; stir in remaining flour. Cover dough, and chill  at least 1 hour. Divide dough in half. Working with one portion at a time,  place dough on a heavily floured surface; roll out to 1/2 inch thickness.  Cut dough with a floured doughnut cutter. Heat 2-3 inches of oil to 375 F.;  drop in 3-4 doughnuts at a time. Cook about 1 minute or until golden on one  side; turn and cook other side, about 1 minute. Drain on paper towels.  Sprinkle with confectioners sugar, if desired. Yield: about 2 dozen.  Submitted to magazine by Ann Davis, Waco Texas MC formatting by  bobbi744@sojourn.com    Recipe by: Southern Living magazine, September, 1981, p. 188    Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on  Apr 27, 1998

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 24

Calories: 190
Calories from Fat: 30 (16%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.7g
Cholesterol 88.1mg		27 %
Sodium 300.9mg		10 %
Potassium 64.7mg		2 %
Total Carbohydrate 36.3g		11 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 35.5g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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