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.