Today is National Doughnut Day!! I didn't know that either until I read it on Carrots n Cake as part of the Photo a Day Challenge.
So, I guess, in honor of this day there are many doughnut shops and/or bakeries that are passing out free doughnuts. But did I go visit them??? Of course not!! That would make my life much too easy!
No...I decided to make my own doughnuts in honor of this day. So I hopped over to Pinterest and found a recipe I liked from Gift of Simplicity for No Fry Cinnamon Applesauce Doughnuts. It sounded easy enough and they were baked and not fried so that appealed to me. I also liked that they called for applesauce because I have a lot left from canning last fall.
I halved the recipe because I really did not want 3 1/2 dozen doughnuts around here tempting me. Deleted the cloves because I didn't have any and set to it.
Mix and knead all your ingredients.
Mine was still pretty sticky but the directions did not talk of this so I left it.
In the future I would add flour until the dough is no longer sticky.
Allow to rise for one hour.
Turn onto a floured surface.
At this point I added about 1 more cup of flour to enable me to handle it without it sticking.
Roll the dough to about 1/2" thickness.
Cut into 2 1/2" rounds and cut 1/2" from each center.
Place on a greased cookie sheet and brush with melted butter.
Cover and let rise for another 20 minutes.
Preheat oven to 425* during this time.
Bake for 8-10 minutes
Brush both sides with melted butter and shake in cinnamon sugar.
Cinnamon Applesauce Doughnuts
slightly adapted from Gift of Simplicity
2 T. dry yeast
1/4 c. warm water
1.5 c. lukewarm applesauce
1/2 c. sugar
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
4 1/2 c. flour
1/2 c. butter, melted
Cinnamon Sugar (made from 1/2 c sugar mixed with 1/2 t. cinnamon)
In large bowl of stand mixer, fitted with paddle attachment, combine yeast and water. Add the applesauce, spices, sugar, eggs and 2 c. of the flour. Blend on low speed and then beat on medium speed for 2 minutes. Change out paddle attachment for dough hook and remaining flour, blend and then knead with dough hook until smooth. Cover bowl with a damp towel and let rest and rise in a warm area for one hour.
Turn out onto a floured piece of parchment paper. Roll to 1/2" thickness. Using a 2 1/2" round cutter, press out your doughnuts being careful not to twist the cutter. Use a 1/2" round cutter, in the same manner to remove doughnut holes. Place doughnuts and doughnut hole centers onto a greased cookie sheet and brush with melted butter. Cover with a redampened towel and let rise for another 20 minutes. Bake at 425* for 8-10 minutes.
Remove from oven brush both sides with melted butter and shake in cinnamon sugar mixture that has been placed in a brown paper bag. Print Recipe
They got Frank's Seal of Approval!!