---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Cinnamon-Applesauce Doughnuts
 Categories: Low-fat, Cakes
      Yield: 36 servings
 
      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.
 
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