Baked Cinnamon-Applesauce Doughnuts

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.