As part of our family’s Halloween tradition, I make these delicious frosted doughnuts to serve with warm, spiced cider. Grated apples give them a scrumptious flavor and texture. —Katherine Nelson Centerville, Utah
- 1/4 cup shortening
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 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.
Originally published as Spiced Cake Doughnuts in Taste of Home October/November 2006, p41
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