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October Apple Butter Doughnuts




Source of Recipe


Internet


List of Ingredients




Makes 18 doughnuts and holes

4 cups Homemade Crisco Quick Bread Mix
1/4 cup granulated sugar
2 eggs
3/4 cup apple butter
2 teaspoons vanilla
CRISCO for deep frying
3 cups confectioners sugar (sift if lumpy)
3 tablespoons apple butter
3 to 4 tablespoons milk
1-1/4 cups chopped pecans


Recipe



Combine Crisco Quick Bread Mix and granulated sugar in a bowl.
Combine eggs, 3/4 cup apple butter, and vanilla. Add to dry
ingredients; mix till smooth. Cover; chill 2 to 3 hours.
On well-floured surface, knead dough 8 to 10 times. Roll 1/2 inch
thick. Cut with floured 2-1/2-inch doughnut cutter.
Fry in deep Crisco heated to 365ºF till doughnuts are golden, about
3 minutes; turn once. Drain on paper toweling.
Combine confectioners sugar, 3 tablespoons apple butter, and milk;
mix well. Dip warm doughnuts in frosting; dip in pecans.


Homemade Crisco Quick Bread Mix
12 cups Mix

10 cups sifted all-purpose flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups CRISCO all-vegetable shortening or 2 CRISCO Sticks

Combine flour, baking powder, sugar, and salt in a large bowl. Cut
in Crisco with pastry blender or 2 knives until mixture resembles
coarse meal.
Store in covered container up to 6 weeks at room temperature. For
longer storage, place in freezer.
To measure, spoon mix into measuring cup and level with spatula.