Cook The Book: Low-Fat Applesauce Doughnuts

• 2 1/2 cups (365 g/112.87 oz) unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon mace
• 1/4 teaspoon allspice
• 2 cup (265 g/9.35 oz) dark brown sugar
• 2 large eggs
• 1/2 cup (115 g/4 oz) apple juice
• 1/3 cup (85 g/3 oz) nonfat buttermilk
• 1/3 cup (115 g/4 oz) maple syrup
• 3 tablespoons (40 g/ 1.41 oz) unsalted butter, melted
• 1 teaspoon vanilla extract
• Superfine sugar for coating pans

1. Position one rack in the middle of the oven, and preheat the oven to 350u0b0F. Prepare the pans. Spray evenly with nonstick spray and coat with plenty of superfine sugar, if available; otherwise use regular granulated sugar. Shake out the excess.
2. In a large mixing bowl, add the flour, baking powder, salt, baking soda, cinnamon, ginger, mace, nutmeg, and allspice and whisk together.
3. In a medium mixing bowl, add the applesauce, brown sugar, eggs, apple juice, buttermilk, syrup, butter, and vanilla and mix well to combine.
4. Add the wet ingredients to the dry and whisk together just until the batter is smooth.
5. Divide the batter evenly among the prepared pans, using approximately 1/3 cup per doughnut. Bake for 10 minutes, rotating the pans from front to back after 5 minutes. The doughnuts are done if they spring back when touched lightly on the top. Their tops should not be browned.
6. Let the pans cool for 5 minutes, then turn the doughnuts out and place them on a wire rack to cool. Enjoy them warm from the oven or eat them within 6 to 8 hours. Wrap the remaining doughnuts in plastic film to keep fresh.

flour, baking powder, kosher salt, baking soda, cinnamon, ginger, mace, allspice, brown sugar, eggs, apple juice, nonfat buttermilk, maple syrup, unsalted butter, vanilla, sugar

Taken from www.seriouseats.com/recipes/2008/10/low-fat-applesauce-doughnuts-donuts-recipe.html (may not work)