Sunday, October 9, 2011

Apple Butter Donuts

These are so good on a cold Fall day. Great to feed a hungry crowd on Turkey Day morning too. The kiddos love these with hot tea. This is What's Cookin on Beaty's Creek.


2 quarts oil for frying
2 cups sugar
2 tablespoons butter -melted
2 Large eggs
3/4 cup apple butter
1 t cinnamon
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1 cup powder sugar -- for dusting

Heat oil over medium heat. I fry mine in a cast iron pot but any heavy bottom pan will do. In a large bowl, beat together white sugar, butter, eggs and apple butter. In a separate bowl, sift together flour, baking powder, salt, baking soda, and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed. Turn dough out onto a lightly floured surface. Roll into a 1/2 to 3/4 inch thick piece of dough. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter. I used a upside down jar and a small leaf cookie cutter for the middle. Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain above oil with a spatula and then drop into powdered sugar. Serve hot.