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1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
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2
Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened.
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3
Beat at medium speed for an additional 2 minutes.
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4
Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
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5
Turn out onto a well-floured surface.
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6
Knead until smooth and elastic (about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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7
Place dough in a bowl coated with cooking spray, turning to coat top.
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8
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
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9
Punch dough down and turn out onto a lightly floured surface.
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10
Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut cutter.
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11
Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before.
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12
Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
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13
Let rise, uncovered, in a warm, draft-free place for 40 minutes.
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14
Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag and set aside.
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15
Bake doughnuts at 425u00b0F for 8 minutes or until golden.
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16
Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag.
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17
Seal the bag and shake to coat.
