Baked Cinnamon-Applesauce Doughnuts
Submitted by guamom
Baked cinnamon applesauce doughnuts made with yeast dough and rolled in a cinnamon-sugar coating. Lower in fat than fried doughnuts with a tender, pillowy crumb.
YIELD
36 servingsPREP
2 hrsCOOK
10 minREADY
2 hrsThese aren’t a quick fix. Yeast-raised doughnuts take time, and this version is no different. Two full hours of rising, then eight minutes in a hot oven. What you get in return is a tender, pillowy doughnut with a golden exterior and a warmth from cinnamon and nutmeg that fried doughnuts rarely match.
The applesauce is what makes this dough interesting. A full 1 ¼ cups of unsweetened applesauce keeps the crumb moist without adding a lot of fat, which is why these land in the low-fat category. You won’t taste “apple” exactly, but it contributes a subtle fruitiness that rounds out the spices.
The two-stage margarine brush is intentional: once before rising, once just out of the oven while they’re still hot. The second brush is what helps the cinnamon-sugar coating stick. Don’t skip it. Toss them in the zip-lock bag immediately after brushing so the coating adheres while the surface is still moist and warm.
The dough feels soft and slightly tacky after kneading. That’s correct. Adding too much flour at this stage results in a dense, dry doughnut, so resist the urge.
Kitchen Tips
- Check yeast proof: If the yeast doesn’t foam in warm water after 5 minutes, it’s dead. Start over.
- Warm, draft-free rise spot: An oven with just the light on works well. Cold kitchens slow the rise significantly.
- Roll to exactly ½ inch: Thinner dough produces flat doughnuts; thicker ones may not bake through in 8 minutes.
- Coat immediately: The cinnamon-sugar clings to warm, margarine-brushed doughnuts and falls off cold ones.
Variations
- Apple cider version: Substitute warm apple cider for the warm water when proofing the yeast for more pronounced apple flavor.
Ingredients
Directions
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, ½ 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 ½ inch thickness; cut with a lightly floured 2½ inch doughnut cutter. Combine doughnut holes and any remaining scraps of dough; reroll to ½ 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 ½ cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside. Bake doughnuts at 425℉ (220℃) 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.
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