Instead of a traditional fried cider doughnut this fall, try a soft chewy yeasted cider doughnut filled with a buttery cinnamon caramel.
I have a love affair with doughnuts. I appreciate the perfectly fried soft warm doughnut more than most. All too often I order doughnuts from bakeries and am always disappointed. They are typically too greasy or dry because they were not served fresh or were left to left in the oil too long. I think the key to the perfect fried doughnuts is eating them almost immediately!
Cider doughnuts are popular in New England and made fresh at most apple orchards during picking season. They are traditionally cake like, fried and tossed in cinnamon and sugar. I adore simply adore them. Though I also adore a warm yeast doughnut coated in something sugary and filled with various custards or jellies.
Why not combine cider doughnuts and a soft and chewy yeast doughnut? Clearly it's the thing to do. Breakfast is always better when it involves hot grease and buttery caramel!
To get the full recipe and some other great apple recipes... go check out my guest post on Baked By Rachel's blog!