Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Dry yeast 1/4 c Warm water (105-115degrees)
5 3/4 c All-purpose flour,divided 1 1/4 c Unsweetened applesauce
1/2 c Sugar 1/3 c Margarine
1 ts Ground cinnamon 1/2 ts Salt
1/2 ts Ground nutmeg 2 x Eggs
1/4 c Margarine,melted and divided 1/2 c Sugar
1 ts Ground cinnamon

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; serving size= 1 doughnut.
118 calories 3.4g fat

From Cooking Light Magazine Holiday 1992 issue Typed by Laura Canada
Submitted By JR BYERS On 12-11-94

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