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Baked cinnamon-applesauce doughnuts
Artist: _ Yield: 36
Categories: Apple, Baked, Cakes, Desserts, Fruits, Low-fat Rating: 0
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Ingredients:
2 packDry yeast
5 3/4 cupAll-purpose flour, divided
1/2 cupSugar
1 tspGround cinnamon
1/2 tspGround nutmeg
1/4 cupMargarine, melted and divided
1 tspGround cinnamon
1/4 cupWarm water (105-115degrees)
1 1/4 cupUnsweetened applesauce
1/3 cupMargarine
1/2 tspSalt
2 xEggs
1/2 cupSugar
Procedures:
1Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened.
3Beat at meduim speed for an additional 2 minutes.
4Stir in 2 cups of flour, ?cup at a time, to form a soft dough.
5Turn out onto a well-floured surface.
6Knead until smooth and elastic(about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
7Place dough in a bowl coated with cooking spray, turning to coat top.
8Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
9Punch dough down, and turn out onto a lightly floured surface.
10Roll dough to ?inch thickness; cut with a lightly floured 2 ?inch doughnut cutter.
11Combine doughnut holes and any remaining scraps of dough; reroll to ?inch thickness and cut as before.
12Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
13Let rise, uncovered, in a warm, draft-free place for 40 minutes.
14Combine ?cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside.
15Bake doughnuts at 425 °F for 8 minutes or until golden.
16Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag.
17Seal the bag and shake to coat.
18Yield: 3 dozen doughnuts