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
It is possible to read the history of written recipes back into the distant past, in fact as far into history as early Egypt, and possibly even further than that. In practice though, mostly, these early cook books were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius describes how the ancient cooks made use of many aromatic flavours, including some that we all recognise such as basil, rue and dill. Later, there are some books which appeared in the 14th Century ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that appears on menues today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy land, such as parsley and basil. The introduction of these new tastes caused a surge in manuscripts on food, some of which still exist in private libraries. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Baked Cinnamon Applesauce Doughnuts recipe.
