- 1/3 cup warm milk , 95 to 105 degrees Fahrenheit
- 1 packet active dry yeast
- 2 tablespoons butter
- 2/3 cup sugar
- 2 eggs
- 1 cup warm applesauce
- 5 cups flour
- 2 tablespoons cinnamon
- 1/2 cup melted butter
- 1 1/2 cups sugar
- 1 tablespoon cinnamon
Proof the yeast in the milk. Then, mix it in with the rest of the ingredients, adding the flour last, a little at a time. Don't over mix.
Punch the dough down. Turn it out onto a floured surface, roll it out about 1/2 inch thick, and cut it into doughnut shapes. Place the doughnuts onto a greased cookie sheet, cover, and allow to rise for another 45 minutes. Since we wanted to have doughnuts for the children, for breakfast, we put the doughnuts into the fridge overnight, and then allowed them about an hour to warm back up on the counter this morning before baking. We did however, bake the doughnut holes up last night (as a test batch).
Bake the doughnuts at 375 degrees Fahrenheit, for about 8 minutes - just until the bottoms are browned. The tops may not look brown, but don't over bake. While they are baking, mix together the sugar and cinnamon in a shallow bowl, and melt the butter.
Take the doughnuts from the oven. Dip them quickly into the butter, give them a toss in the sugar mixture, and serve while still warm.
While the taste is more reminiscent of a trip to the Cinnabon, than a trip to the orchard farm store, served with hot cider (sadly, still the powdered variety), as breakfast before Sunday school, they still made for a special fall treat. Our quest for the apple doughnuts we remember, can continue another day, after we've had time to go for a long walk, and burn off a few of the calories we consumed this morning.
It's great to be a homeschooler.