---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-fat, Cakes
       Yield: 36 servings
       2 pk Dry yeast
   5 3/4 c  All-purpose flour,divided
     1/2 c  Sugar
       1 ts Ground cinnamon
     1/2 ts Ground nutmeg
     1/4 c  Margarine,melted and divided
       1 ts Ground cinnamon
     1/4 c  Warm water (105-115degrees)
   1 1/4 c  Unsweetened applesauce
     1/3 c  Margarine
     1/2 ts Salt
       2 x  Eggs
     1/2 c  Sugar
   Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 3
   cups flour, applesauce, and next 6 ingredients; beat at low speed of an
   electric mixer until moistened. Beat at meduim speed for an additional 2
   minutes. Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
   Turn out onto a well-floured surface. Knead until smooth and elastic (about
   5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent
   dough from sticking to hands. Place dough in a bowl coated with cooking
   spray, turning to coat top. Cover and let rise in a warm place, free from
   drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out
   onto a lightly floured surface. Roll dough to 1/2 inch thickness; cut with
   a lightly floured 2 1/2 inch doughnut cutter. Combine doughnut holes and
   any remaining scraps of dough; reroll to 1/2 inch thickness and cut as
   before. Place doughnuts on baking sheets coated with cooking spray; brush 2
   tablespoons melted margarine over doughnuts. Let rise, uncovered, in a
   warm, draft-free place for 40 minutes. Combine 1/2 cup sugar and 1 teaspoon
   in a large zip-top heavy-duty plastic bag, and set aside. Bake doughnuts at
   425 degrees for 8 minutes or until golden. Immediately brush remaining 2
   tablespoons melted margarine over baked doughnuts; add doughnuts to plastic
   bag. Seal the bag and shake to coat. Yield: 3 dozen doughnuts