Apple Butter Doughnuts Recipe
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Apple Butter Doughnuts

4 cups Homemade Crisco Quick Bread Mix (see below)
1/4 cup granulated sugar
2 eggs
3/4 cup apple butter
2 teaspoons vanilla
CRISCO for deep frying
3 cups confectioners sugar (sift if lumpy)
3 tablespoons apple butter
3 to 4 tablespoons milk
1-1/4 cups chopped pecans

In bowl, combine Crisco Quick Bread Mix and granulated sugar. Combine eggs, 3/4 cup apple butter, and vanilla. Add to dry ingredients; mix till smooth. Cover; chill 2 to 3 hours.

On well-floured surface, knead dough 8 to 10 times. Roll 1/2 inch thick. Cut with floured 2-1/2-inch doughnut cutter.

Fry in deep Crisco heated to 365F till doughnuts are golden, about 3 minutes; turn once. Drain on paper toweling.

Combine confectioners sugar, 3 tablespoons apple butter, and milk; mix well. Dip warm doughnuts in frosting; dip in pecans.

Makes 18 doughnuts and holes

12 cups Mix

10 cups sifted all-purpose flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups CRISCO all-vegetable shortening

Combine flour, baking powder, sugar, and salt in a large bowl. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse meal. Store in covered container up to 6 weeks at room temperature. For longer storage, place in freezer.

To measure, spoon mix into measuring cup and level with spatula.


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