We take the cuttings from the first roll of our meltaway doughnuts and then we roll them into a new dough. We take that and cut it into squares, scoring the tops to encourage an opening when they are fried. Once cooked, we tuck dried apples cooked in caramel sauce into the crevices. The result is an apple fritter-esque experience. This new addition to our entourage is called a springer.
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