Apple Butter Doughnuts
|Sugar||1 Cup (16 tbs)|
|Soft butter||2 Tablespoon|
|Apple butter||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Brown butter icing||1 Cup (16 tbs)|
Beat the eggs, sugar and butter in a large bowl with electric mixer until mixed.
Beat in the apple butter.
Sift flour, baking powder, soda, salt and spices together.
Stir the lemon juice into evaporated milk.
Add dry ingredients to egg mixture alternately with evaporated milk, beginning and ending with dry ingredients and blending well after each addition.
Cover and chill for at least 2 hours.
Turn onto a well-floured pastry board or cloth and knead 5 or 6 times.
Roll out to about 1/4-inch thickness and cut with a floured doughnut cutter.
Fry in deep fat at 375 degrees for 3 to 4 minutes or until golden, turning once.
Drain on absorbent paper and cool.
Frost with Brown Butter Icing.