With so many friends asking for the recipe for these doughnuts, I thought I’d post it on my blog.

First, the original recipe came from AllRecipes.  I made a few modifications (like using a little whole wheat flour), and, because the sugar mixture my husband whisked together for these was so darn tasty, I added that to the recipe.

Ingredients

2 cups all-purpose flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1/2 cup white sugar
1/4 cup packed brown sugar
2 eggs
2 tbsp vegetable oil
1/4 cup milk
1 cup unsweetened applesauce
1/2 tsp vanilla extract
oil for frying

For the coating
1/2 cup sugar, 1 tbsp cinnamon, 1 tsp chili powder, 1/2 tsp nutmeg

Directions


Heat oil to 375F.  (We used oil in a stock pot on the stove, rather than our deep fryer.)

Sift flour, baking powder, baking soda, cinnamon, nutmeg, salt.

Cream sugars and eggs until mixture is well-combined.  Add oil and mix well.  Mix flour mixture and milk, alternating between dry ingredients and milk, ending with dry ingredients.  Blend well.  Add applesauce and vanilla.

Drop batter by even tablespoon into oil, and let fry for 2 minutes, then flip and fry for another 2 minutes to get an even brown color all around.  (The original recipe said a total of 3 minutes was needed, but I found I needed to cook them for 4 minutes to get them cooked all the way through.) Let cool on a plate with a few paper towels to soak any excess oil.

NOTE:  The doughnuts inflate once they get into the oil, so be sure to do as close to an even tablespoon each, else they will get too large and not cook through very well.

Whisk together the coating ingredients, and once the doughnuts have cooled a little, roll them in the coating mixture.

Really, you can dust them with powdered sugar, eat them without dusting them at all, or just do a simple cinnamon sugar dusting.

Enjoy!