Apple Doughnuts

• 1/2 cup brown sugar, firmly packed
• 1/4 cup vegetable oil plus oil for frying
• 1/4 cup buttermilk
• 1/4 cup fresh apple cider
• 1 large egg
• 1 cup unsweetened applesauce
• 3 cups unbleached flour, approximately
• 1 teaspoon ground mace
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Confectioners' sugar

1. In a large bowl, combine the brown sugar, oil, buttermilk and cider.
2. Whisk in the egg and applesauce (see recipe below).
3. In a small bowl, sift two and a half cups of the flour with the mace, cinnamon, baking powder and baking soda.
4. Add this mixture to the applesauce mixture and mix to make a soft dough, adding additional flour as needed.
5. Turn the dough out onto a floured surface and dust liberally with flour.
6. Flour your hands and knead the dough, adding additional flour as necessary, to make a soft dough that is no longer sticky.
7. Roll the dough to one-half-inch thickness and cut with a doughnut cutter.
8. Place the cut doughnuts on a baking sheet lined with parchment paper.
9. Cover and place in the refrigerator.
10. The cut doughnuts can be refrigerated for several hours, if desired.
11. Pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat.
12. Dip a spatula into the hot oil and slide the doughnuts into the oil three or four at a time and fry them a minute or so on each side, until golden brown.
13. They should take about three minutes each to fry.
14. If they brown in less time than that, your oil is too hot.
15. Lift the fried doughnuts out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain.
16. Dust them with sifted confectioners' sugar while they are still warm.

brown sugar, vegetable oil, buttermilk, fresh apple cider, egg, unsweetened applesauce, unbleached flour, ground mace, ground cinnamon, baking powder, baking soda, confectioners

Taken from cooking.nytimes.com/recipes/4050 (may not work)