Applesauce Drop Doughnuts
I made these tasty cake doughnuts often when our children were growing up. They're quick and easy.
I made these tasty cake doughnuts often when our children were growing up. They're quick and easy.
- Carbohydrate 0.357443236149321 g
- Cholesterol 1.87015625008454 mg
- Fat 0.661894284749696 g
- Fiber 0.000294444444444444 g
- Protein 0.241172854193887 g
- Saturated Fat 0.416631638904655 g
- Serving Size 1 1 serving (10g)
- Sodium 708.57434089439 mg
- Sugar 0.357148791704877 g
- Trans Fat 0.0468665180587509 g
- Calories 9 calories
Step-by-step
- 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 375degrees. 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.
The Cost of Swapping Dairy and Fats
Using oil instead of the specified 3 tablespoons of softened butter alters the final crumb structure, producing a denser interior because solid fats trap air more effectively during creaming. Whole milk provides the necessary fat content; substituting skim milk requires an extra teaspoon of butter to maintain moisture levels in the heavy batter. Applesauce acts as a primary binder and moisture source, meaning unsweetened varieties require keeping the full 3/4 cup of sugar, whereas sweetened applesauce demands reducing the sugar by two tablespoons to avoid an overly cloying result.
Managing Temperature and Batch Size
Maintaining oil at exactly 375 degrees Fahrenheit prevents excess oil absorption during frying. Crowding the electric skillet drops the oil temperature rapidly, resulting in greasy, unevenly cooked centers. Fry only four or five teaspoonfuls at a time to keep the thermal mass stable. Turning the pieces occurs naturally when the bottom turns deep golden brown, usually requiring about 90 seconds per side.
Coating and Preservation Mechanics
Rolling the fried dough in additional sugar works best while residual surface oil remains hot, typically within 60 seconds of draining on paper towels. Storing these items in an airtight container at room temperature preserves texture for up to 48 hours before staleness sets in. Reheating them in a 300-degree oven for three minutes restores the crisp exterior crust without drying out the interior crumb.
