Recipe: Baked Cinnamon Applesauce Doughnuts

BAKED CINNAMON APPLESAUCE DOUGHNUTS

2 pkg dry yeast
1/4 cup warm water (105-115 degrees F)
5 3/4 cups all-purpose flour, divided use
1 1/4 cups unsweetened applesauce, room temperature
1 cup sugar, divided use
1/3 cup margarine, softened
2 eggs
2 tsp ground cinnamon, divided use
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 cup margarine, melted and divided use

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Add 3 cups flour, applesauce, 1/2 cup sugar, margarine, eggs, 1 teaspoon cinnamon, and salt; beat at low speed of an electric mixer until moistened. Beat at medium 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; re-roll 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 the remaining 1/2 cup sugar and the remaining 1 teaspoon cinnamon 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.

Makes 3 dozen doughnuts
Source: Cooking Light Magazine, 1992 Holiday issue