Ingredients
2 tablespoons butter, softened1 cup sugar2 large eggs2 teaspoons vanilla extract4-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 cup evaporated milk1 tablespoon lemon juice1 cup apple butterOil for deep-fat fryingBROWNED BUTTER ICING:1/4 cup butter, cubed2-1/2 cups confectioners’ sugar1/4 cup evaporated milk1/2 teaspoon vanilla extract
Preparation
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine evaporated milk and lemon juice; let stand 1 minute. Stir in apple butter. Add flour mixture to the creamed mixture alternately with apple butter mixture, beating well after each addition. Cover and refrigerate for at least 2 hours.
Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. cutter.
In an electric skillet or deep 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 heavy saucepan, cook butter over medium heat until golden brown, about 5 minutes. Pour into a small bowl; beat in the confectioners’ sugar, milk and vanilla. Frost doughnuts.
