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1
Dissolve yeast in hot water in a large bowl; let stand 5 min.
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2
Add in 3 c. flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer till moistened.
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3
Beat at meduim speed for an additional 2 min.
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4
Stir in 2 c. of flour, 1/2 c. at a time, to create a soft dough.
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5
Turn out onto a well-floured surface.
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6
Knead till smooth and elastic(about 5 min); add in sufficient remaining flour, 1 Tbsp.
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7
at a time, to prevent dough from sticking to hands.
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8
Place dough in a bowl coated with cooking spray, turning to coat top.
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9
Cover and let rise in a hot place, free from drafts, 1 hour or possibly till doubled in bulk.
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10
Punch dough down, and turn out onto a lightly floured surface.
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11
Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut cutter.
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12
Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before.
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13
Place doughnuts on baking sheets coated with cooking spray; brush 2 Tbsp.
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14
melted margarine over doughnuts.
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15
Let rise, uncovered, in a hot, draft-free place for 40 min.
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16
Combine 1/2 c. sugar and 1 tsp.
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17
in a large zip-top heavy-duty plastic bag, and set aside.
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18
Bake doughnuts at 425 degrees for 8 min or possibly till golden brown.
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19
Immediately brush remaining 2 Tbsp.
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20
melted margarine over baked doughnuts; add in doughnuts to plastic bag.
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21
Seal the bag and shake to coat.
