Serves: Approx 24-36 doughnut holes
- 2-3 inches oil for frying
- 2 and ¼ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup sugar
- ¼ cup packed brown sugar
- 2 eggs
- 2 Tablespoons vegetable/canola oil
- ¼ cup milk
- 1 cup unsweetened applesauce
- ½ teaspoon vanilla extract
- ½ cup sugar
- 1 teaspoon cinnamon
- Fill a large heavy saucepan with 2-3 inches of oil. Heat to 360 degrees (F) using a candy or instant-read thermometer to monitor temperature.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a larger bowl, beat together white sugar, brown sugar and eggs until pale and just slightly foamy.
- Beat in 2 Tablespoons oil.
- Add half of the flour mixture, and beat until just incorporated.
- Add milk, and beat until just combined.
- Add remaining flour and again beat until just incorporated.
- Stir in applesauce and vanilla beat until just combined.
- Using a small scoop or Tablespoon, carefully drop the batter into the hot oil, 6-8 at a time.
- Fry for about 3 minutes, turning once with tongs half-way through, monitoring temperature of oil then whole time.
- Remove to a paper towel to drain and cool.
- Combine cinnamon and sugar in a small bowl, and individually roll each doughnut in cinnamon sugar.
- Best served slightly warm, but otherwise keep in an airtight container for up to 48 hours.
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/09/applesauce-doughnut-holes.html/