In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine evaporated milk and lemon juice; let stand 1 minute. Stir in apple butter. Add flour mixture to the creamed mixture alternately with apple butter mixture, beating well after each addition. Cover and refrigerate for at least 2 hours.
Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep 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 heavy saucepan, cook butter over medium heat until golden brown, about 5 minutes. Pour into a small bowl; beat in the confectioners’ sugar, milk and vanilla. Frost doughnuts. Yield- 2-1/2 dozen.
Editor's Note- This recipe was tested with commercially prepared apple butter.
Serving
Suggestions
Nutritional Facts 1 doughnut equals 223 calories, 8 g fat (2 g saturated fat), 22 mg cholesterol, 176 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g pro
Originally Submitted
4/22/2013
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