How to Get Glaze INTO the Apple Fritter?
Back in the 1950s, a little donut shop near my home produced apple fritters with a sugar glaze that literally saturated the fritter. The surface was firm, almost crusty, but the interior was soft. When you bit into one, the fat-based sugar would squirt into your mouth. We loved them!
I realize that many today wouldn't consider this a desirable--or even a healthy--thing, but I'd sure like to know how it was done.