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1
In a large bowl, combine the brown sugar, oil, buttermilk and cider.
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2
Whisk in the egg and applesauce (see recipe below).
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3
In a small bowl, sift two and a half cups of the flour with the mace, cinnamon, baking powder and baking soda.
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4
Add this mixture to the applesauce mixture and mix to make a soft dough, adding additional flour as needed.
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5
Turn the dough out onto a floured surface and dust liberally with flour.
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6
Flour your hands and knead the dough, adding additional flour as necessary, to make a soft dough that is no longer sticky.
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7
Roll the dough to one-half-inch thickness and cut with a doughnut cutter.
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8
Place the cut doughnuts on a baking sheet lined with parchment paper.
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9
Cover and place in the refrigerator.
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10
The cut doughnuts can be refrigerated for several hours, if desired.
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11
Pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat.
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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.
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13
They should take about three minutes each to fry.
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14
If they brown in less time than that, your oil is too hot.
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15
Lift the fried doughnuts out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain.
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16
Dust them with sifted confectioners' sugar while they are still warm.
