-
1
In a large, heavy pot, heat 2 to 3 inches of vegetable oil until a candy thermometer inserted in the oil reaches 375F.
-
2
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and 3/4 cup sugar.
-
3
Add the margarine, and mix well.
-
4
In a separate medium bowl, combine the 4 1/2 cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk.
-
5
Add the flour mixture and the soy milk alternately to the applesauce-margarine mixture.
-
6
Add more flour, if needed, to make a smooth and not-too-sticky dough.
-
7
Transfer the dough to a lightly floured board.
-
8
Knead for about 1 minute, and roll out to a 1/2-inch-thick circle.
-
9
Dip a doughnut cutter into flour, and cut into the dough.
-
10
Remove the trimmings and reroll, repeating the process.
-
11
Slide a few doughnuts into the hot oil, being careful not to crowd the pot.
-
12
Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side.
-
13
Doughnuts should be golden brown on both sides.
-
14
Lift out the doughnuts with metal tongs and drain on paper towels.
-
15
Mix together the 1/2 cup sugar and the 2 teaspoons cinnamon.
-
16
Place the cinnamon-sugar mixture in a brown paper lunch bag.
-
17
Place the warm doughnuts, one at a time, in the brown bag, and shake to coat.
-
18
Shake off excess sugar, and place on a serving platter.
-
19
Repeat with remaining doughnuts.
