Baked Cinnamon-Applesauce Doughnuts

Baked Cinnamon-Applesauce Doughnuts
Recipe Number: 1233
Contributor:

Serves: 3 dozen donuts
Calories Per Serving:
Preparation Time:
Difficulty: Average

Ingredients:

2 Package Dry yeast
5-3/4 Cup 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 Cup Unsweetened applesauce
1/3 Cup Margarine
1/2 Teaspoon Salt
2 Eggs
1/2 Cup Sugar

Cooking Instructions:

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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.