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