| 3 1/3 | cups Gold Medal® all-purpose flour |
| 1 | cup applesauce |
| 3/4 | cup sugar |
| 2 | tablespoons shortening |
| 3 | teaspoons baking powder |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon salt |
| 2 | eggs |
| Vegetable oil |
| Cinnamon-sugar mixture, if desired |
| 1. | Beat 1 1/3 cups of the flour and the remaining ingredients except oil and cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl constantly, until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1 hour or until dough stiffens. |
| 2. | Heat oil (2 to 3 inches) in deep fryer or 3-quart saucepan to 375ºF. Divide dough in half. Place half of the dough on well-floured cloth-covered surface; gently roll in flour to coat. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough. |
| 3. | Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they rise to surface. Fry 1 to 1 1/2 minutes on each side or until golden brown. Carefully remove from oil (do not prick surfaces); drain on paper towels. Sprinkle hot doughnuts with cinnamon-sugar. |
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| The key to perfect doughnuts is maintaining the oil temperature at 375ºF. Use a deep-frying thermometer for best results. |
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| Like your doughnuts completely coated? Add the cinnamon-sugar to a plastic or paper bag, and shake one or two doughnuts at a time in the mixture until coated. |
Nutrition Information:
210 ( 80 ); 9 g ( 2 g); 25 mg; 320 mg; 32 g ( 1 g); 3 g 0%; 0%; 4 %; 6 % 1 ; 1 ; 1 1/2