Baked Applesauce Doughnuts
2 packages dry yeast
1/4 cup warm water (105-115degrees)
1/2 cup sugar
1 1/4 cups unsweetened applesauce
3 tablespoons melted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
5 3/4 cups flour, divided
1/2 cup butter, melted
3/4 cup sugar
2 tsp. cinnamon
In a large bowl dissolve yeast in warm water, let stand 5 minutes.
Add sugar, applesauce, melted butter, cinnamon, nutmeg, salt, eggs and 3 cups of
the flour. Beat at low speed of an electric mixer until moistened, then beat at
medium speed for an additional 2 minutes.
Stir in 2 cups or more 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 greased baking sheets; brush tops of doughnuts with melted
butter. Let rise, uncovered, in a warm, draft-free place for 40 minutes. Combine
1/2 cup sugar and 1 teaspoon cinnamon 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 melted butter over baked doughnuts;add doughnuts to plastic bag.
Seal the bag and shake to coat.
Yield: 3 dozen doughnuts