Wheat-Flour Applesauce Doughnuts

Recipe By : Maine’s Jubilee Cookbook–1969
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
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4 1/2 cups flour — unsifted
1/2 cup wheat flour
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon mace
1 cup sugar
1/4 cup shortening
3 eggs
1 teaspoon vanilla
1 cup applesauce
1/2 cup buttermilk

Measure flour and wheat flour, baking powder, soda, salt and
spices onto wax paper. Stir well to blend. Cream shortening,
sugar,eggs and vanilla throughly. Stir in applesauce and
buttermilk, mixing well. Add blended dry ingredients, one
cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well
floured board with additional flour for handling. Cut with
floured 2 1/2-inch cutter. Remove centers. (jar tops make
good cutters) Fry doughnuts a few at a time about 1 minute
on each side. Drain on paper towels. Sprinkle with sugar.
Makes 4 to 4 1/2 dozen.

Recipe by: Marion Hunter, Lincoln, Maine.

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