Apple Butta Doughnuts
by Virginia JanesFall in love with our new Apple Butta Doughnuts! The perfect crisp seasonal breakfast treat!
Author:
Virginia Janes
Can’t make it to the pumpkin match? Bring the cornmaze to you with these scrumptious treats. A spin on the traditional apple cider donut, our Apple Butta treat captures the essence of autumn in every bite. Featuring local apples from the Hudson Valley of upstate NY, this is a treat not to be missed!
Ingredients
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1/3 cup (78 g) Virginia Janes Apple Butta
1/2 cup + 1 tbsp (68 g) whole wheat flour
3/4 tsp (3.5 g) baking powder
powdered sugar (optional)
Directions
Add 2 inches of olive oil to a medium saucepan. Bring to medium heat (about 335-350°F). Be careful to not let the oil get too hot beyond that because olive oil has a lower smoke point.
While your oil is heating, make the donut dough. In a medium mixing bowl, add flour and baking powder. Whisk until evenly mixed. Stir in the applesauce. Mix with a spatula until a dough forms and applesauce is fully incorporated into the flour mixture.
Once the oil is ready, scoop dough using a 2 tsp cookie scoop. Use a spatula to level and smooth the surface of the scoop. Gently release the dough ball directly into the hot oil. Repeat this with the remaining dough. The donuts will float to the surface so only add in as many donuts as can fit comfortably at the surface of your saucepan. I fried my donuts in two batches since my saucepan can only fit about 5. If a donut sinks and gets stuck to the bottom of the pan, make sure to loosen it from the bottom immediately using your frying spatula strainer. Cook donuts until both sides are golden brown, flipping them halfway through. Remove donuts from oil and place onto a plate lined with a paper towel to soak up excess oil.
When donuts are no longer too hot to touch, you can coat with cinnamon sugar. You can also leave them plain.
Recipe Note
These donuts work best fried. If you try to bake them, they will be dense and more like bread rather than donuts.Because the dough is sticky, I recommend using a cookie scoop to scoop the dough and release it directly into the hot oil. To help keep the balls round, make sure to level and smooth the surface of the dough before you release it into the hot oil.If you don't have a 2 tsp cookie scoop, you can use a bigger or smaller one but keep in mind your donuts will be bigger or smaller and may need more or less cooking time. The donuts are already lightly sweetened and if you prefer your donuts without a lot of sugar, you can eat them plain. But to make them sweeter, you can add a cinnamon sugar coating.