Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. :o)
1/4 cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup grated peeled apples
Oil for deep-fat frying
BROWNED BUTTER FROSTING:
1/2 cup packed brown sugar
3 tablespoons butter
1/4 cup heavy whipping cream
1-3/4 cups confectioners' sugar
Colored sprinkles
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.
I rolled some in cinnamon sugar mixture also
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