Makes about 16 doughnuts
21⁄3 cups unbleached, all-purpose
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1⁄8 teaspoon ground allspice
pinch freshly grated/ground nutmeg
½ cup granulated sugar
1 tablespoon, plus 1 teaspoon
2⁄3 cup applesauce
1 large egg
vegetable oil for frying
flour for dusting
powdered or granulated sugar for
Using a whisk, blend together the flour, baking
powder, salt and spices in a medium bowl;
reserve. Put the sugar and shortening in a large
bowl. With an electric mixer on low speed, beat
to blend and break up the shortening. Add the
applesauce and egg; beat until smooth. Add the
flour mixture in two additions and blend on
medium speed until mixed. Cover dough and
chill for at least 1 hour.
Divide dough into two equal portions. Place one
portion of dough on a generously floured
surface and dust with flour. Roll out to ½-inch
thickness. Cut dough with a floured doughnut
cutter and place doughnuts on a waxed-paperlined baking sheet or tray. Repeat with
remaining dough. Re-roll scraps and repeat.
Heat vegetable oil in Cuisinart® 3.4-Quart Deep
Fryer until it reaches 375°F. Carefully lower 3
doughnuts into the hot oil – do not overcrowd!
Fry on each side, about 1½ to 2 minutes,
turning with a slotted spoon or wire skimmer.
Remove and drain on layered paper towels. Pat
gently to remove any excess oil and sprinkle
with desired amount of sugar.