Cinnamon Applesauce Cake Doughnuts

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READY IN: 1hr 20mins
SERVES: 36
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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°F 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.
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