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Spiced Cake Doughnuts

As part of our family’s Halloween tradition, I make these delicious frosted doughnuts to serve with warm, spiced cider. Grated apples give them a scrumptious flavor and texture. —Katherine Nelson Centerville, Utah
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min./batch + cooling
  • Makes
    22 doughnuts

Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1/2 cup buttermilk
  • 1 cup grated peeled apples
  • Oil for deep-fat frying
  • BROWNED BUTTER FROSTING:
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 cup heavy whipping cream
  • 1-3/4 cups confectioners' sugar
  • Colored sprinkles

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
  • Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
  • On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  • In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles.
Nutrition Facts
1 each: 511 calories, 12g fat (5g saturated fat), 74mg cholesterol, 713mg sodium, 94g carbohydrate (49g sugars, 2g fiber), 8g protein.

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