I have been working my way through all the great apple cider donut recipes that are designed for cooking in deep fat, and trying to adapt them for cake-style donuts. I know that I'll never been able to replicate the fabulous crispy crust that surrounds the cakey inside without the deep fat, but each try is getting me closer and closer to my ideal.
My first try left me with donuts that were a really great consistency, but disappointing on the flavor front. My second try (shown above) had a much better flavor, but were too puffy and light for me. My next step is to attempt to combine them. When (not if!) it works out, I will share the recipe with all of you.
Back to the drawing board! Maybe tomorrow...
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