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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