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
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."