Baked Cinnamon-Applesauce Doughnuts

Recipe Ingredients

2 packets		Dry yeast
5 3/4 cups	359g / 12oz	All-purpose flour - divided
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 cup	49g / 1.7oz	Margarine - melted and divided
1 teaspoon	5ml	Ground cinnamon
1/4 cup	59ml	Warm water - (105-115f)
1 1/4 cups	296ml	Unsweetened applesauce
1/3 cup	65g / 2.3oz	Margarine
1/2 teaspoon	2.5ml	Salt
		Eggs
1/2 cup	99g / 3.5oz	Sugar

Recipe Instructions

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 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 1/2 cup sugar an d 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside.

Bake doughnuts at 425F 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.

Source:
American Statesman 2/26/97

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