Get out your mixing bowls, ladies! Today we have a special treat by Carolyn Miller from Gift of Simplicity. She has a superb blog with oodles of scrumptious recipes and pictures that will make your mouth water. You can follow her delicious recipes via Pinterest or Facebook. And be sure to check out her blog at Gift of Simplicity.
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!
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.
Of course, these are best when hot. Store them, tightly covered, at room temperature for 3 days, or freeze for up to one month.