Applesauce Drop Doughnuts

I made these tonight for our annual family trick-or-treating extravaganza. They were crispy on the outside and warm and soft on the inside. They were awesome! Next time, I’ll make some kind of dipping sauce (raspberry maybe, or possibly a vanilla bean custard) and try rolling them in powdered sugar. I think that would make them absolutely perfect. I also would like to try these substituting pumpkin for the applesauce and kicking up the spices a little. Mmmmm, I really do love pumpkin spice things.This recipe makes a TON of little doughnut holes. They disappear quickly though, this whole batch was gone before I knew it! Luckily, we had lots of other food, including Simple Caramel Apples, Wassail, Mom’s Tortellini Soup, and Pumpkin Spice Cupcakes with Cream Cheese Frosting. 

3 tablespoons butter, softened
3/4 cup sugar
3 eggs
1 cup applesauce
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup milk
Oil for deep-fat frying
Additional sugar

Directions

1. In a mixing bowl, cream butter and sugar. 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; add to the creamed mixture alternately with milk (the batter will be thick). In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Drop 1/4 to 1/2 teaspoon of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.