Recipe - Baked Cinnamon-Applesauce Doughnuts

2 pack Dry yeast
5 Three fourths cup Allpurpose flour;divided
One half cup Sugar
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One fourth cup Margarine;melted and divided
1 teaspoon Ground cinnamon
One fourth cup Warm water; (105115degrees)
1 One fourth cup Unsweetened applesauce
1/3 cup Margarine
One half teaspoon Salt
2 x Eggs
One half cup Sugar

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, One half cup at a time, to form a soft dough.
Turn out onto a wellfloured 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 One half inch thickness; cut with
a lightly floured 2 One half inch doughnut cutter. Combine doughnut holes and
any remaining scraps of dough; reroll to One half 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, draftfree place for 40 minutes. Combine One half cup sugar and 1 teaspoon
in a large ziptop heavyduty plastic bag, and set aside. Bake doughnuts at
425 degrees 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. Yield: 3 dozen doughnuts

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 17, 1998