In a medium bowl, stir together the self-rising flour and cinnamon applesauce until a thick, cohesive dough forms. Do not overmix.

Heat canola or vegetable oil in a deep skillet or heavy pot to 350°F. Make sure the oil is at least 2 inches deep.

Use a small cookie scoop or spoon to portion 1-tablespoon mounds of dough. Gently drop into the hot oil, frying 3–4 at a time.

Fry for 2–3 minutes per side, or until golden brown and puffed.

Remove with a slotted spoon and drain on a paper towel–lined plate. Let cool for 1–2 minutes.

While warm, roll each donut in cinnamon sugar until fully coated.

Serve warm for the best flavor and texture.