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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apple Butter Doughnuts with Salted Caramel Glaze-Southern Living Recipe

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This recipe for Apple Butter Doughnuts with Salted Caramel Glaze-Southern Living is from The Sumi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c packed light brown sugar
½ c granulated sugar
2 Tblsp softened butter
2 large eggs
1 Tblsp vanilla
4½ c all purpose flour, plus more for work surface
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 c slow cooker apple butter
½ c whole buttermilk
canola oil

Salted caramel glaze
¾ c packed light brown sugar
6 Tblsp butter
3 Tblsp whole milk
1 tsp vanilla
¼ tsp kosher salt
flaky sea salt
Directions:
Directions:
1. Prepare the doughnuts: beat brown sugar, granulated sugar, and butter in bowl of a heavy duty stand mixer fitted with paddle attachment on medium speed until crumbly, about 2 minutes. Add eggs, 1 at a time, beating just until combined after each addition. Beat in vanilla.

2. Stir together flour, baking powder, baking soda, and salt in large bowl. Stir together apple butter and buttermilk in 2 c glass measuring cup. Beating on low speed, gradually add flour mixture to brown sugar mixture alternately with apple butter mixture, beginning and ending with flour mixture until fully incorporated. Cover and chill at least 2 hours or up to 24 hours.

3. Turn dough out onto a lightly floured work surface, and knead 5-6 times. Roll dough to ¼" thickness, and cut with a 2½" round cutter. Cut holes out of center using a 1" round cutter. Re-roll all scraps once; repeat cutting process.

4. Heat 2" oil in a large Dutch oven to 375º; fry 4-5 donuts at a time (do not overcrowd) until browned and done, 1-2 minutes per side. Transfer to a baking sheet lined with paper towels.

5. Prepare the salted caramel glaze:
Bring brown sugar, butter, and milk to a boil in a small saucepan over medium, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat and stir in vanilla and kosher salt. Stir constantly 2 minutes; use immediately.

6. Dip top half of doughnuts in salted caramel glaze, and sprinkle with flaky sea salt. Let stand 10 minutes, serve warm.
Number Of Servings:
Number Of Servings:
30Southern Living
Personal Notes:
Personal Notes:
Southern Living 9/20

 

 

 

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