Cider donuts are probably a New England thing? Or at least a 'place that has orchards' thing.
Agreed. (See reply to gwynnega below, written before I'd seen the rest of this thread.) I associate them with the northeastern U.S., but I'm perfectly willing to believe other apple-harvesting areas have evolved or imported the tradition. I'd love to know if they exist in the UK.
They're different in taste and feel from non-cider donuts though it's been long enough since I've had either than I don't know how to describe them. Heavier? Denser?
They're cake donuts, which means they're not yeast-raised, so they are densier and chewier; they're not fluffy. I really like the texture. If you eat them right, you can almost peel them, layer by layer. The deep-fried outside comes off first.
I find most donuts to be too sweet for me (mostly because it's hard to get them not coated in sugar)
Ordering plain cake donuts has always served me really well. They're much closer to crullers than the default glazed yeast donut, but they're not totally breadlike. (What kind of donuts do you get in Texas, anyway? Are there regional variations? The Boston area is currently going through an artisanal donut boom, about which I have mixed feelings.)
and cider donuts are less so, even when they have cinnamon and sugar on them, maybe because the cider gives it a little bit of a tang that cuts the sweetness.
no subject
Agreed. (See reply to
They're different in taste and feel from non-cider donuts though it's been long enough since I've had either than I don't know how to describe them. Heavier? Denser?
They're cake donuts, which means they're not yeast-raised, so they are densier and chewier; they're not fluffy. I really like the texture. If you eat them right, you can almost peel them, layer by layer. The deep-fried outside comes off first.
I find most donuts to be too sweet for me (mostly because it's hard to get them not coated in sugar)
Ordering plain cake donuts has always served me really well. They're much closer to crullers than the default glazed yeast donut, but they're not totally breadlike. (What kind of donuts do you get in Texas, anyway? Are there regional variations? The Boston area is currently going through an artisanal donut boom, about which I have mixed feelings.)
and cider donuts are less so, even when they have cinnamon and sugar on them, maybe because the cider gives it a little bit of a tang that cuts the sweetness.
Man, now I wish I had more cider donuts.