Try these delicious doughnuts for an old-fashioned taste treat. Serve sprinkled with confectioners sugar, if you wish.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

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  • Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.

  • In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.

  • Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

155 calories; protein 1.8g; carbohydrates 16.8g; fat 9.1g; cholesterol 15.7mg; sodium 81mg. Full Nutrition
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Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2007
Ok, seriously yummy. The kids wanted doughnuts this morning and we amazed them by whipping up a batch in less than 40 minutes. One suggestion I have for making this recipe is make sure your dropping the batter in the oil in the "level tablespoon" size and no larger...otherwise, you've got a yummy looking raw-in-the-middle dough ball. The tablespoon amount of batter gives you a "doughnut hole" sized doughnut. Also, drain them on a paper bag instead of papertowel...it tends to keep them crisper since the papertowel creates a "steaming" effect. Cheers! Read More
(109)

Most helpful critical review

Rating: 3 stars
01/02/2010
They taste exactly like a doughnut hole shaped pumpkin muffin - good but not what I was looking for. I am going to make them again adding a cup of ricotta cheese for richness and NO cloves or nutmeg. I guess I wanted apple fritters. Read More
(5)
83 Ratings
  • 5 star values: 45
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
03/04/2007
Ok, seriously yummy. The kids wanted doughnuts this morning and we amazed them by whipping up a batch in less than 40 minutes. One suggestion I have for making this recipe is make sure your dropping the batter in the oil in the "level tablespoon" size and no larger...otherwise, you've got a yummy looking raw-in-the-middle dough ball. The tablespoon amount of batter gives you a "doughnut hole" sized doughnut. Also, drain them on a paper bag instead of papertowel...it tends to keep them crisper since the papertowel creates a "steaming" effect. Cheers! Read More
(109)
Rating: 5 stars
08/19/2012
I did use homemade spiced apple butter instead of unsweetened applesauce. Right out of the oil, I tossed the hot donut holes in cinnamon/sugar mix. These are addictive little suckers. Between the three of us, we made quick work of these spiced donut holes. The kids keep talking about them and how unbelievably good they are--HUGE hit here. Next time I make these, I'd like to try another submitter's idea and try pumpkin puree in place of the applesauce. I bet that would be AWESOME. NOTE: Using one of those spring loaded cookie dough scoops to make uniform balls and to drop into the hot oil works really well. Try that. Much easier than trying to manuver a tablespoon and a spoon. Read More
(74)
Rating: 4 stars
09/16/2006
Very tasty, and I will make them again. I substituted canned pumpkin measure for measure for the applesauce successfully. I also added a bit more milk to make a runnier batter and used a doughnut batter dropper to get real doughnuts with holes. Read More
(38)
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Rating: 5 stars
10/09/2006
This was not the recipe that I was looking for but tried it anyway. WOW! My husband has made me promise not to make them again soon because he couldn't stop popping them! I followed recipe and advice from reviews using pumpkin instead of applesauce but also added finely chopped apple to the batter. I used a candy thermometer with a pan on the stove which seemed to work best below 375 degrees- more like 325-355. Also small teaspoons of dough instead of larger sized doughnuts allowed the centers to cook better for me. This recipe wil be used often in the fall particularly while DH is working and the kids can get some! Thanks for posting it for us! Read More
(20)
Rating: 5 stars
06/28/2003
This was a delicious recipe for quick and easy doughnuts. Highly recommended! Read More
(20)
Rating: 4 stars
10/08/2003
These were my first attempt at making doughnuts and they turned out nicely. My husband really liked them and has been snacking on them all day. They weren't quite as appley as I'd expected and I think that they would taste better rolled in a cinnamon sugar mixture. I had a hard time dropping them into the oil as perfect doughnut holes so some of mine were a little mis-shapen but oh-well. I think I may make these again probably in the fall when apple cider is in season. Thanks for a nice recipe! Read More
(13)
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Rating: 4 stars
04/21/2006
The first batch looked terrible but by the second batch I got the hang of it and they actually looked like doughnuts. I also rolled the doughnuts in cinnamon sugar. Next time I make I am going to use chunky applesauce for more texture. Thanks Read More
(12)
Rating: 5 stars
10/12/2010
Excellent! However for those of us who have just started cooking I would like to share the mistakes I made: 1) unsweetened apple sauce means unsweetened! I had to go look for a recipe to make the sauce and it had sugar there thus the extra sugar burnt in the frier and I had to start all over. 2)Sugar is not in the dry ingredients category. I didn't read through the instructions carefully and added the sugar with the dry stuff and so had nothing to beat the eggs with thus the fluff never came. Still hard to understand how friers work. Had it on the right temperature and all but the outsides started browning while the insides were still wet. Plus the doughnuts soaked up too much oil. I read that adding half a teaspoon of vinger (carefully) to the hot oil will help prevent that. Will try it next time. BUT this recipe found its way to our tummies hearts and the recipe box. Will make it again and again! Read More
(12)
Rating: 5 stars
01/25/2010
This was a delicious and quick desert/breakfast plus you feel a little healthy with the applesauce. I used a little whole wheat flour for another healthy addition and probably could have used more. The tip about using a paper sack instead of paper towel worked very well for added crispness. And a side note, if you use this batter on a skillet, it makes delicious mini pancakes as well! We liked ours with cinnamon sugar best! Read More
(10)
Rating: 3 stars
01/02/2010
They taste exactly like a doughnut hole shaped pumpkin muffin - good but not what I was looking for. I am going to make them again adding a cup of ricotta cheese for richness and NO cloves or nutmeg. I guess I wanted apple fritters. Read More
(5)
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