This recipe is a conglomeration of many recipes I’ve found and tried over the years. While I love fried donuts, I really wanted a baked donut that still exploded with apple flavor. Two ideas I borrowed from other bakers is the apple cider reduction and the buttermilk. While it’s more work, it makes these donuts taste even better than their fried counterparts. What’s also nice is that the donuts, without the topping, can be frozen up to two months. So you can make them long before company comes!


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