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Baked Cinnamon Applesauce Doughnuts
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2 packages dry yeast
5 3/4 cups all-purpose flour, divided
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine, melted and divided
1 teaspoon ground cinnamon
1/4 cup warm water (105-115degrees)
1 1/4 cups unsweetened applesauce
1/3 cup margarine
1/2 teaspoon salt
Eggs
1/2 cup sugar
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add 3 cups flour, applesauce, and the next 6 ingredients; beat at low
speed of an electric mixer until moistened. Beat at medium speed for an additional 2 minutes. Stir in 2 cups of flour, 1/2 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 1/2 inch thickness; cut with a lightly floured 2-1/2 inch doughnut cutter. Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 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 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty 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
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