Baked Cinnamon-Applesauce Doughnuts
Yield
36 servingsPrep
2 hrsCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 5 ¾ | cups |
all-purpose flour
divided |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | cup |
margarine
melted and divided |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | cup |
water
warm (105-115degrees) |
|
| 1 ¼ | cups |
applesauce
unsweetened |
|
| ⅓ | cup |
margarine
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 1.4 | l |
all-purpose flour
divided |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 59 | ml |
margarine
melted and divided |
|
| 5 | ml |
cinnamon
|
|
| 59 | ml |
water
warm (105-115degrees) |
|
| 296 | ml |
applesauce
unsweetened |
|
| 79 | ml |
margarine
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
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.
