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    Baked Cinnamon-Applesauce Doughnuts


    Source of Recipe


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    List of Ingredients




    2 packages Dry yeast
    5 3/4 cups All-purpose flour -- divided
    1/2 cup Sugar
    1 teaspoon Ground cinnamon
    1/2 teaspoon Ground nutmeg
    1/4 cup Margarine -- melted and divided
    1 teaspoon Ground cinnamon
    1/4 cup Warm water -- (105-115degrees)
    1 1/4 cups Unsweetened applesauce
    1/3 cup Margarine
    1/2 teaspoon Salt
    2 Eggs
    1/2 cup Sugar

    Recipe



    Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add
    3
    cups flour, applesauce, and next 6 ingredients; beat at low speed of an
    electric mixer until moistened. Beat at meduim speed for an additional
    2
    minutes. Stir in 2 cups of flour, 1/2 cup at a time, to form a soft
    dough.

    Turn out onto a well-floured surface. Knead until smooth and
    elastic(about

    5 minutes); add enough remaining flour, 1 tablespoon at a time, to
    prevent

    dough from sticking to hands. Place dough in a bowl coated with cooking
    spray, turning to coat top. Cover and let rise in a warm place, free
    from
    drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out
    onto a lightly floured surface. Roll dough to 1/2 inch thickness; cut
    with

    a lightly floured 2 1/2 inch doughnut cutter. Combine doughnut holes
    and
    any remaining scraps of dough; reroll to 1/2 inch thickness and cut as
    before. Place doughnuts on baking sheets coated with cooking spray;
    brush
    2 tablespoons melted margarine over doughnuts. Let rise, uncovered, in
    a
    warm, draft-free place for 40 minutes. Combine 1/2 cup sugar and 1
    teaspoon in a large zip-top heavy-duty plastic bag, and set aside. Bake
    doughnuts at 425 degrees for 8 minutes or until golden. Immediately
    brush
    remaining 2 tablespoons melted margarine over baked doughnuts; add
    doughnuts to plastic bag. Seal the bag and shake to coat. Yield: 3
    dozen
    doughnuts; serving size= 1 doughnut. 118 calories 3.4g fat

    From Cooking Light Magazine Holiday 1992 issue Typed by Laura Canada


 

 

 


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