I made some pear butter this year for the first time and had found this apple butter doughnut recipe so thought I would try it with the pear butter. Use your holdiday cookie cutters to add a little seasonal flair to them. To give credit to the person this recipe came from was Mary June Donavan in Clinton Mass. Thanks Mary June...
Provided by Brenda Newton
Categories Other Desserts
Time 2h50m
Number Of Ingredients 19
Steps:
- 1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes.
- 2. Add eggs, one at a time, beating well after each egg. Beat in vanilla.
- 3. Combine the flour, baking powder, soda, salt, cinnamon, and nutmeg. Combine evaporated milk and juice; let stand 1 minute. Stir in pear or apple butter. Add flour mixture, beating well. Cover and refrigerate for at least 2 hours.
- 4. Turn onto a lightly floured surface and knead 5-6 times. Roll to 1/4" thickness. Cut with a floured cookie or doughnut cutter.
- 5. In an deep skillet or deep fryer heat oil to 375 and fry doughnuts a few at a time until golden brown on both sides. Drain on paper towels.
- 6. In a small heavy saucepan, cook butter over medium heat until golden brown. Roughly 5 minutes. Pour into a small bowl and beat in the confectioners' sugar, milk and extract. Frost doughnuts. You can add food coloring for seasonal shapes and sprinkle with favorite sprinkles. Enjoy!
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