Wanted to weigh in on the sugar comments. We have to limit sugar intake for our grandkids and have found that Coconut Blossom Sugar (brand name Wholesome and carried at Whole Foods) works well in most recipes. I just put the sugar and flour in a food processor to break the sugar down into smaller particles as it is grainy and doesn't dissolve as well as cane sugar. Then I proceed with the rest of the recipe. Coconut sugar has a lower glycemic index and doesn't seem to effect the blood sugar levels as much as other sugar products. Also, it is totally natural and safe. The only other difference it that the coconut sugar is more like brown sugar in color and flavor, but in most recipes it is truly delicious. It substitutes with equal amounts in any recipe calling for granulated sugar. I think in the donuts it would be fine since boiled cider has a similar flavor and color. Also wanted to know if Amy tried the gluten free flour in the recipe yet. We do gluten free/casein free in all our cooking and I recently had to create donuts for my grand daughter as a substitute for a school field trip to an apple orchard. We hate her to be left out when the kids all get a treat. After 3 tries, I finally ended up making a fried donut and it was pretty good. It didn't keep well though and was best within an hour of cooking. The same dough baked was floury tasting and a bit crumbly. Would love to know what Amy's outcome is.

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