Here is a delicious recipe for cinnamon applesauce doughnuts. They are sweet, good, and very good match for any beverage. Food: Serving size:36 Low Fat

[edit] Ingredients

2 packages Dry Yeast
5 3/4 cups All-purpose flour--divided
1/2 cup sugar
1 teaspoon of ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup maragarine--melted and divided
1 teaspoon ground cinnamon
1/4 cup warm water (105-115 degrees)
1 1/4 cups unsweetened applesauce
1/3 cups margarine
1/2 teaspoon salt
2 eggs
1/2 cup sugar

[edit] Steps

Dissolve the yeast in warm water in a large bowl and let it stand 5 minutes.
Add three cups flour, apple sauce, and the next 6 ingredients (see ingredients): beat at low speed of electric mixer until moistened.
Beat at medium speed for an additional 2 minutes.
Stir in 2 cups of flour, 1/2 cups 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. Turn over to coat top.
Cover and let rise in a warm place, free from drafts for 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface.
Roll dough to a 1/2 inch thickness:cut it lightly
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 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 tablespoon melted margarine over baked doughnuts:put doughnuts in to plastic bag.
Seal the bag and shake to coat
Yield: 3 dozen doughnuts