Recipes

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From the book, "Glazed Murder" by Jessica Beck.

2 pkgs. dry yeast

1/2 cup warm water

1/2 cup granulated sugar

1 1/2 cups applesauce

3 Tablespoons butter or margarine, melted

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

2 eggs, lightly beaten

5 1/2 to 6 1/2 cups all-purpose flour

Topping

1/2 cup butter, melted

1/2 cup sugar

1 Tablespoon cinnamon

Dissolve yeast in warm water in a large bowl and let sit 5 to 10 minutes

Add sugar, applesauce, melted butter, cinnamon, nutmeg, salt, beaten eggs, and 3 cups of the flour. Beat at low speed with a mixer or by hand until the mixture is moistened throughout, then beat at medium speed for one minute.

Stir in 2 1/2 cups flour, 1/2 cup at a time, adding until a soft dough is formed. The amount of flour may vary. You need a soft dough. Turn out onto a lightly floured surface and knead about 5 minutes, or until dough is smooth and elastic. (If you have a Kitchen Aid stand mixer, let the mixer do this for you--knead for 2 minutes at #2 speed.)

Place dough in a greased bowl and turn it so greased side is up. Cover with plastic wrap and place in a warm spot. Let rise about an hour or until almost doubled. Punch the dough down and turn out onto a lightly floured surface.

Roll dough to 1/2 inch thick and cut with donut cutter. Place the donuts and holes on a greased baking sheet and brush tops of donuts and holes with some of the melted butter. Let rise, uncovered, for about 30 minutes.

Bake the donuts at 425 degrees for 11 minutes or until they are golden. Immediately brush with melted butter as soon as you take them out of the oven and then dip the donuts into the sugar-cinnmon mixture.

Makes 12-16 donuts.