Baked cinnamon-applesauce doughnuts
Source of Recipe
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Yield: 36 servings
2 pk Dry yeast
5 3/4 c All-purpose flour,divided
1/2 c Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 c Margarine,melted and divided
1 ts Ground cinnamon
1/4 c Warm water (105-115degrees)
1 1/4 c Unsweetened applesauce
1/3 c Margarine
1/2 ts Salt
2 x Eggs
1/2 c Sugar
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. 3 dozen doughnuts
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