I have never been much of a cake donut fan, I strongly prefer the lighter and less sweet yeast donuts. Is there a non-fried way to make a halfway respectable version of the yeast risen version? I think the cider glaze would be great on a yeast donut too. Jess Jess, I've never discovered a way to make a baked yeast-raised doughnut that even approaches what you get when you fry. Readers, does anyone have a baked yeast "doughnut" recipe you could share? PJH

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