Reporting back - The whole wheat substitution worked, although I think it could have taken even a little more whole wheat flour. The family thought the donuts turned out a bit too eggy, but that could be because I made only half the recipe and guesstimated the half egg. I must have missed some. On the whole, the taste was pretty good and I would make them again. My only real problem was with filling the cavities in the pan. I used a disposable pastry bag without a tip and the batter didn't settle in all that well. There are some odd crinkles and creases on the pan side of the donuts. Also, even with overfilling the cavities, I still had some batter left over. Had I filled the pan properly I probably could have made a few muffins, too. Onward to cider donuts. Did you add extra liquid to the recipe when you used the whole wheat flour? It sounds like your batter may have been too thick. Be sure to add an extra tablespoon of liquid per cup of whole wheat flour used. ~Amy

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