Apple Cider donuts

I'm a big fan of apple cider donuts which I usually eat about once or twice a year when I'm out at my favorite orchard in Stow, Massachusetts picking up peaches on a quiet day in August.

Apple cider donuts are so named because they have apple cider in the batter. Sadly, for my waistline if not my tastebuds, they are cooked in hot oil - as in deep fat fried, which may account for their amazing deliciousness.

Here is a link to an article in the Washington Post that I found informative when it comes to apple cider donuts:

http://www.washingtonpost.com/wp-dyn/articles/A8595-2004Oct5.html

I have to admit, that this is one item I'm not ever tempted to make at home. Deep frying is so hot and messy, and then you are left with dozens of delicious donuts sitting waiting to be eaten right in your very own kitchen. No thanks, I think I'll pass. It is far superior, to my mind, to go pick up a bag of six little mini apple cider donuts at the orchard - three plain and three cinnamon sugar coated - thus putting a limit on the totally number of donuts consummed for that day.