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2 pk Dry Yeast
5 3/4 cup 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 (105-115 degrees F)
1 1/4 cup Unsweetened Applesauce
1/3 cup Margarine
1/2 teaspoon Salt
2 Eggs
1/2 cup Sugar
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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; re-roll 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 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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