Applesauce Cake Doughnuts
Moist, flavorful applesauce cake doughnuts with a hint of cinnamon, perfect for a comforting treat that pairs well with coffee or tea. Ideal for breakfast or dessert.
Ingredients
Instructions
- Beat the eggs in a large bowl. Stir in the sugar and soft shortening until well combined.
- Blend in the applesauce and vanilla extract.
- Gradually add the sifted flour, baking powder, baking soda, salt, and cinnamon, mixing until the dough is well combined.
- Chill the dough in the refrigerator for about 2 hours to make it easier to handle and shape.
- Once chilled, roll out the dough and cut into doughnut shapes using a cutter or a glass and a smaller cutter for the hole.
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Fry the doughnuts in batches until golden brown, about 2-3 minutes per side.
- Remove from oil and drain on paper towels. Serve warm or at room temperature.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you want to reduce sugar, try substituting half with unsweetened applesauce. You can also experiment by adding nuts or dried fruits for extra flavor. Ensure your oil is at the right temperature for even frying; a thermometer can help maintain the perfect 375°F (190°C).
Serving Suggestions
Serve these doughnuts warm with a dusting of powdered sugar or a drizzle of glaze for added sweetness. They pair beautifully with coffee or tea for a delightful breakfast or snack. For a fun twist, try serving them alongside a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Applesauce Cake Doughnuts contains roughly 792 calories, with 1g protein, 9g carbohydrates, and 80g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, the texture may be denser. It’s best to use a mix of half whole wheat and half all-purpose flour for a lighter doughnut while still retaining some health benefits.
What can I use instead of shortening?
If you prefer a substitute for shortening, unsalted butter or coconut oil can work well. Both will add a different flavor profile, so choose based on your preference. Just ensure you melt the butter first if using it to maintain the right consistency in the batter.
How can I make these doughnuts gluten-free?
To make gluten-free doughnuts, use a gluten-free all-purpose flour blend that contains xanthan gum. This will help mimic the elasticity of traditional flour. Be sure to check that all other ingredients are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).