Baked Cinnamon-applesauce Doughnuts

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes, Low-fat	36	Servings

INGREDIENTS

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

INSTRUCTIONS

1998    
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  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Mar 17,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 125 Calories From Fat: 28 Total Fat: 3.2g Cholesterol: <1mg Sodium: 62.7mg Potassium: 29.7mg Carbohydrates: 21.9g Fiber: <1g Sugar: 6.4g Protein: 2.1g