Apple cider doughnuts that can be baked or fried, dunked in apple cider glaze or dipped in cinnamon or confectioners’ sugar. But I won’t make you chose! If you’re anything like me you’ll want to sample all the possibilities. Just to make sure, you know, that they all taste good! However you decide to enjoy them they will transport you right smack dab to the middle of an apple orchard!
When fried they have crusty outsides and dense middles. To guarantee yours will take on that lovely crustiness be sure your donuts are well chilled and your oil is up to the recommended temperature.
Baking gives them a softer, more cakey texture on the in and outside. They don’t take on that rustic, crackly crust like they do when fried. If you don’t have a doughnut pan you can use a mini bundt pan or even a muffin pan and cut out the holes after baking. Or leave them as is. For that one extra bite.
They don’t taste remarkably of apple, but if you’ve eaten them before you already know that. Using a light hand you could certainly fold shredded or diced apple into the batter if that’s what your after.