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 for a wonderful recipe I got to adapt with my homemade pear butter.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes.
Add eggs, one at a time, beating well after each egg. Beat in vanilla.
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.
Turn onto a lightly floured surface and knead 5-6 times. Roll to 1/4" thickness. Cut with a floured cookie or doughnut cutter.
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.
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!