Whole Wheat Apple Cider Donuts

Many commercially produced donuts are made with a batter that is too wet to roll. This results in lighter pastry but requires a donut extruder. One technique that I learned from the donut bakers at the Cartems Donuterie in Vancouver is that you can get away with using a wetter dough if you use a piping bag to “extrude” the donuts. This also gives you the option of making the donuts any diameter you like. You will need a heavy pastry bag fitted with a ½-inch plain tip, and, once formed, the