“When I was little, my Dad would do my Mom a favor and run to the local bakery and pick up donuts and pastries for the kids so she wouldn't have to deal with breakfast; did he ever think about the sugar rush? Never mind; the teachers had to deal with that! The bakery he went to served donuts they called applejacks, and I always loved them way more than the chocolate covered cream filled yeast donuts! They also served superb bear claws and apple fritters! This is as close as I can come to their "applejack" recipe. They were always still warm when we got them from Daddy's truck into our stomachs! Yummy breakfast treats for weekends or vacations!”
16 doughnuts

Ingredients Nutrition


  1. Beat the shortening and brown sugar at medium speed of an electric mixer until blended.
  2. Add the applesauce and egg; beat well.
  3. Combine the flour, baking soda, salt, nutmeg and cinnamon.
  4. Add to the shortening mixture. Beat well.
  5. Roll the dough to 1/2 inch thickness on a lightly floured surface.
  6. Cut the dough with a floured 2-1/2 inch doughnut cutter.
  7. Pour the oil to a depth of 2 inches in a large Dutch oven.
  8. Heat oil to 375 degrees Fahrenheit.
  9. Drop in 3 to 4 doughnuts at a time.
  10. Cook 1-1/2 minutes on each side.
  11. Drain on paper towels.
  12. Combine 1/2 cup sugar and 2 teaspoons of cinnamon.
  13. Roll the doughnuts in cinnamon-sugar mixture.
  14. Cool on wire racks.

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