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.
Ingredients For pear butter or apple butter doughnuts
4 1/2 c
all purpose flour
orange juice or lemon juice
pear or apple butter (this can be store bought)
oil for deep fat frying
BROWNED BUTTER ICING
2 1/2 c
powdered sugar (have extra on hand in case it gets to runny)
evaporated milk (i have used regular milk it just may need more powdered sugar)
vanilla extract or orange if you used orange juice above
How To Make pear butter or apple butter doughnuts
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!
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