In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious dessert. I found the recipe in “The Big Book of Bread” by Betty Crocker (Betty Crocker; $19.99).
(Makes 18 doughnuts)
— 3-1/3 cups all-purpose flour
— 1 cup applesauce
— 3/4 cup sugar
— 2 tablespoons shortening
— 3 teaspoons baking powder
— 1 teaspoon ground cinnamon
— 1/2 teaspoon salt
— 2 eggs
— Vegetable oil
— Cinnamon-sugar mixture, if desired
1. Beat 1-1/3 cups of the flour and all remaining ingredients except oil and cinnamon-sugar in a large bowl with mixer on low speed, scraping bowl constantly until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens.
2. In deep fryer or 3-quart saucepan, heat 2 to 3 inches oil to 375 F. Divide dough in half. Place half of dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough to 3/8-inch thickness. Cut with floured doughnut cutter. Repeat with remaining dough.
3. Fry doughnuts in oil, 2 or 3 at a time, sliding in with a wide spatula and turning as they rise to surface. Fry 1 to 1-1/2 minutes on each side or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar.