Baked Cinnamon-Applesauce Doughnuts

Instructions

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, 1/2 cup at a time, to form a soft dough.

Turn out onto a well-floured surface. Knead until smooth and elastic (approximately 5 minutes); add enough remaining flour, 1 tbsp. 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; re-roll to 1/2-inch thickness and cut as before.

Place doughnuts on baking sheets coated with cooking spray; brush 2 tbsp. melted margarine over doughnuts. Let rise, uncovered, in a warm, draft-free place for 40 minutes.

Combine 1/2 cup sugar and 1 tsp. cinnamon in a large zip-top heavy-duty plastic bag and set aside. Bake doughnuts at 425°F for 8 minutes or until golden. Immediately brush remaining 2 tbsp. melted margarine over baked doughnuts; add doughnuts to plastic bag. Seal the bag and shake to coat.

Similar Recipes

applesauce doughnut, doughnut