INGREDIENTS

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)
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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