No-Fry Cinnamon Applesauce Doughnuts

Thank you, Kendra, for asking me to do a guest blog for you!  It is a pleasure to be here with your followers.

 

School is back into full swing here at our house and there is beginning to be a fallish nip in the air.  Almond harvest is moving steadily along and walnut harvest is coming quickly.  I'm always ready for warm, cozy, autumn-y foods and this recipe for No-Fry Cinnamon Applesauce Doughnuts seem tailor-made for the season.  I have found that if I time it right, by starting these at noon or shortly after, I can have them hot from the oven by the time carpool drops the children off after 2:30 dismissal.  My mother-in-law shared this recipe with me and we enjoy with happy memories of her.  I hope your family likes it as much as we do!

 

 

"I have no greater joy than to hear that my children

walk in the truth."  II John 4

 

"Keep me as the apple of thine eye,

hide me under the shadow of thy wings."  Psalms 17:8

 

 

4  packages  Yeast  -or-  4 Tablespoon Dry Yeast
1/2  Cup  Warm Water
3  Cups  lukewarm Applesauce
1  Cup  Sugar
2  teaspoons  Salt
2  teaspoons  Cinnamon
1  teaspoon  Nutmeg
1  teaspoon  Cloves
4  Eggs
8-1/2 to 8-3/4  Cups  Flour  (can use half Whole Wheat Flour)

Approximately 1 Cup Butter, melted
Cinnamon Sugar--1 Cup Sugar and 1 teaspoon Cinnamon

In large mixer bowl, dissolve Yeast in Warm Water.  Add Applesauce, Sugar, Salt, Cinnamon, Nutmeg, Cloves, Eggs, and 4 Cups Flour.  Blend 30 seconds on low speed using the mixing paddle, scraping occasionally.  Increase speed to medium and beat for 2 minutes, stirring occasionally.  Switch to the dough hook and stir in remaining Flour on 'knead' until smooth, scraping occasionally.  Cover; let rise in warm place until double, 50 to 60 minutes.

 

 

This is what the dough will look like before rising:

 



 

 

Turn dough onto well-floured board, roll around lightly to coat with Flour (dough will be soft to handle).  Gently roll about 1/2-inch thick.  Cut with floured 2-1/2 inch doughnut cutter, being careful not to twist the cutter (dough will not rise as high if the cutter is twisted.  I don't have a doughnut cutter, so I use my biscuit cutter and a metal salt shaker lid for the centers.

 

 

Lift doughnut carefully with spatula and place two inches apart on greased baking sheet.  Lightly brush doughnuts with melted Butter.  Cover; let rise until double, about 20 minutes.

 

 

 

 

Heat oven to 425*.  Bake doughnuts 8-10 minutes or until golden brown.  Immediately brush hot doughnuts with melted Butter and roll in Cinnamon Sugar.  Make 3 to 3-1/2 dozen.

 

 

 

The platter will empty fast! 

 

My photocopy of mom's recipe and glaze;

I believe she cut the original from the back of a flour bag.

 

 

Of course, these are best when hot.  Store them, tightly covered, at room temperature for 3 days, or freeze for up to one month. 

 

"A word fitly spoken is like apples of gold in pictures of silver."

Proverbs 25:12