Applesauce Doughnuts

     About once a year, I get a hankering to make doughnuts. Ordinarily, the heavy dose of oil for deep frying, and the drips and the draining, are off-putting but with the cookie and bread baking finished for the holidays, I was in the mood for something different. Since there was half a jar of applesauce lurking in the refrigerator, that was a good incentive too. Using a saucepan instead of a large kettle takes a little longer but seems less messy and uses less oil.The doughnuts are wonderful eaten plain with a glass of milk or rolled in powdered sugar (which a few hours later actually achieves the consistency of a glaze). Now for every bite I'll have to walk an extra half-mile this afternoon