Applesauce Doughnuts

Class of 1960

• 2 eggs
• 1 cup sugar
• 2 Tbsp vegetable oil
• 1/2 cup applesauce
• 1/2 tsp lemon extract
• 3½ cups sifted flour, plus additional flour for kneading
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup milk
• Oil for frying
• Sugar, cinnamon-sugar or confectioners’ sugar, optional

In large mixer bowl, thoroughly beat together eggs, sugar, oil, applesauce and lemon extract. Sift together flour, baking powder, salt, cinnamon and nutmeg. Add 2/3 of flour mixture to combined ingredients. Blend 30 seconds on low speed, scraping bowl constantly. Beat 1 minute on medium speed. Gradually add remaining flour alternately with milk, stirring with wooden spoon until smooth. Chill for 30 minutes.

Place dough on heavily floured board. Dough is very sticky. Flour dough. Knead for a moment, adding slightly more flour if necessary. Add as little flour as possible to prevent dough from becoming too heavy. Using covered, floured rolling pin, roll dough out 3/8-inch. Cut with floured 2½-inch cutter. Fill deep fryer or heavy kettle to 2/3 its depth with oil. Heat oil to 375 degrees.

Fry doughnuts and doughnut holes a few at a time, 2-3 minutes or until golden brown, turning once. Carefully remove from oil with slotted spoon. Drain on paper towels. Coat with sugar, if desired.