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Baked Cinnamon-Applesauce Doughnuts Recipe
Makes 36 doughnuts
Ingredients: 2 pks dry yeast
5 3/4 cups all-purpose flour, divided
1/2 cup sugar
2 tsp ground cinnamon, separate
1/2 tsp ground nutmeg
1/4 cup margarine, melted and divided
1/4 cup warm water (105 to 115 F)
1 1/4 cups unsweetened applesauce
1/3 cup margarine
1/2 tsp salt
2 eggs
1/2 cup sugar
Instructions: 1. Dissolve yeast in warm water in a large bowl; let stand for 5 minutes.
2. Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened.
3. Beat at medium speed for an additional 2 minutes.
4. Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
5. Turn out onto a well-floured surface.
6. Knead until smooth and elastic, about 5 minutes; add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
7. Place dough in a bowl coated with cooking spray, turning to coat top.
8. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
9. Punch dough down, and turn out onto a lightly floured surface.
10. Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2-inch doughnut cutter.
11. Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before.
12. Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
13. Let rise, uncovered, in a warm, draft-free place for 40 minutes.
14. Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside.
15. Bake doughnuts at 425 F for 8 minutes or until golden.
16. Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag.
17. Seal the bag and shake to coat.
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