Apple Doughnuts

1. 1

   In a large bowl, combine the brown sugar, oil, buttermilk and cider.

2. 2

   Whisk in the egg and applesauce (see recipe below).

3. 3

   In a small bowl, sift two and a half cups of the flour with the mace, cinnamon, baking powder and baking soda.

4. 4

   Add this mixture to the applesauce mixture and mix to make a soft dough, adding additional flour as needed.

5. 5

   Turn the dough out onto a floured surface and dust liberally with flour.

6. 6

   Flour your hands and knead the dough, adding additional flour as necessary, to make a soft dough that is no longer sticky.

7. 7

   Roll the dough to one-half-inch thickness and cut with a doughnut cutter.

8. 8

   Place the cut doughnuts on a baking sheet lined with parchment paper.

9. 9

   Cover and place in the refrigerator.

10. 10

    The cut doughnuts can be refrigerated for several hours, if desired.

11. 11

    Pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat.

12. 12

    Dip a spatula into the hot oil and slide the doughnuts into the oil three or four at a time and fry them a minute or so on each side, until golden brown.

13. 13

    They should take about three minutes each to fry.

14. 14

    If they brown in less time than that, your oil is too hot.

15. 15

    Lift the fried doughnuts out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain.

16. 16

    Dust them with sifted confectioners' sugar while they are still warm.

* Per serving · 4 servings · Values may vary.