bakedcin.txt
* Exported from MasterCook *
Baked Cinnamon-Applesauce Doughnuts
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Low Fat Cakes
Amount Measure Ingredient -- Preparation Method
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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 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(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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