Ingredients
1/4 cup shortening1 cup sugar3 eggs1 teaspoon vanilla extract5 cups all-purpose flour3 teaspoons baking powder2 teaspoons salt1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/4 teaspoon ground mace1/2 cup buttermilk1 cup grated peeled applesOil for deep-fat fryingBROWNED BUTTER FROSTING:1/2 cup packed brown sugar3 tablespoons butter1/4 cup heavy whipping cream1-3/4 cups confectioners’ sugarColored sprinkles
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners’ sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles.
