What are your favorite kind of donuts?

I love them also. They are one of my most missed treats and realize I will have one sometime this month, as you can see I am posting junk food questions. Thanks for the reply.

Thanks for the reply. I'm still losing weight and did have one donut in March. Chocolate is making me hungry and sounds so good.

Thanks for the reply. I enjoy all kinds of donuts and your post really made me hungry.

I miss Dunkin Donuts, as it was my favorite donut place when I was young. There were so many donuts that I had a hard time picking one. Thanks for the reply.

I like to splurge also, as we only live once. Our Krispy Kreme closed last year, so finding a good donut has become a challenge. Thanks for the reply.

I agree its bad that there aren't more low calorie donuts. There are times when the plain donut is great, as its lower in calories. Thanks for the reply.

I read your post and just ate a dish of strawberries for lunch. They were so good and low calories without a donut. Thanks for the post.

I wish we had a Tim Horton's, as it sounds like they are great. Thanks for the reply.

I would travel a distance for a good donut. Thanks for the reply. I haven't had a donut with strawberry in it for a long time.

I need to go through my recipes to find it. I'm thinking of making donuts for Easter, as I haven't had a good applesauce donut in awhile. Thanks for the post.

Baked cinnamon-applesauce doughnuts 2 pack Dry yeast 5 ¾ cup All-purpose flour,divided ½ cup Sugar 1 teaspoon Ground cinnamon ½ teaspoon Ground nutmeg ¼ cup Margarine,melted and divided 1 teaspoon Ground cinnamon ¼ cup Warm water (105-115degrees) 1 ¼ cup Unsweetened applesauce ? cup Margarine ½ teaspoon Salt 2 x Eggs ½ cup 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; serving size= 1 doughnut. 118 calories 3.4g fat From Cooking Light Magazine Holiday 1992 issue

Are they made with applesauce then instead of oil? I have done that with cake years ago and if I remember right, they tasted good. I never thought about doing it with doughnuts. I have never made doughnuts from scratch anyway though, the only ones I have made are the ones where you poke a hole in the canned biscuits and fry them in oil. They just aren't the same. I would still like that recipe if you find it.