Full Recipe
Author
PJ Hamel | 2013-07-01
Description
Boiled cider — apple cider boiled until it's thick as molasses — lends its wonderful flavor to these tender, moist cake doughnuts. Better still, the doughnuts are baked, not fried, so no need to stand over a pot of spattering oil. A thick maple (or cider) glaze is the perfect final touch, but feel free to simply dust with cinnamon sugar instead, if desired.
