2 package dry yeast
5 3/4 cup all-purpose flour,divided
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup margarine,melted and divided
1 tsp ground cinnamon
1/4 cup warm water (105-115degrees)
1 1/4 cup unsweetened applesauce
1/3 cup margarine
1/2 tsp salt
2 eggs
1/2 cup sugar
Directions
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
Servings: 36 servings
Baked Cinnamon-Applesauce Doughnuts Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Dessert
The History of Recipes
Recipes as an idea can be observed way back into ancient history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these old records were just primitive pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into starters, main meal and desserts, a style of dining still practiced today. He also informs us how the ancient cooks used many different spices and herbs, including many that are still in use today such as thyme, mint and parsley. Moving our culinary historical trip onwards, we have two interesting books published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is popular today, but instead accounts of the types of food enjoyed by the rich people of the period. In the 15th century, knights returning from the crusades brought us many foods and spices from the East, including parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in recipe books, many of which are now in private cookery archives. When we get to the 1900s, cooking publications are in high demand, as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Baked Cinnamon Applesauce Doughnuts recipe.
