A Feast for the Eyes: Apple Cider Donuts

by Sage Brousseau.

The onset of Autumn weather instantly fills me with a sense of nostalgia, I suddenly crave sweaters, bonfires, and apple cider. Of course apple cider is especially delightful served hot, but in my opinion the best way to consume cider is in donut form! Since the cider donut seems to be a native of the North and Western parts of Massachusetts, and I have yet to discover a delicious version made here on the South Shore (please enlighten me if you know of a good one)… I guess I will just have to make my own! I can’t say these are quite as satisfying as the true, fried variety, but they are tasty and you can bake these up at home (with the assistance of a donut pan, you know you’ve been eyeing one)… and feel slightly less guilty when you polish off one (or more) with your morning coffee, or a glass of milk.

 

Ingredients:

yield: one dozen (this recipe can easily be cut in half)

2 cups all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

2 eggs

1/2 cup apple cider

1/4 cup buttermilk

2 tbsp soft unsalted butter

1 tsp cinnamon

pinch of nutmeg

for topping (optional):

2 tbsp butter, melted

1/2 cup sugar

1 tbsp cinnamon (or to taste)

Directions:Preheat oven to 325. Spray two donut pans with nonstick cooking spray and set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

In another smaller bowl, blend the eggs, buttermilk, apple cider and butter. Pour wet ingredients into dry ingredients and stir until just blended. Batter will be thick.

Spread batter into prepared donut pan. You want to fill each donut mold about 3/4th of the way full.

Place donuts in the oven and bake for about 25 minutes until fluffy and slightly golden. Invert donuts onto a cooling rack, and let cool while you prepare the cinnamon sugar topping.

Place melted butter in a small dish and cinnamon sugar on a larger dish. Brush each donut with the melted butter then sprinkle with the cinnamon sugar. Delish!

Sage Brousseau is a photographer, gardening dabbler, and lover of local art and local food. Born and raised in Massachusetts, she’s called the South Shore home for over 10 years. Sage shows her photography in the Boston area with recent exhibits at Panopticon Gallery, Atlantic Wharf Gallery, and the Dillon Gallery at the South Shore Arts Center in Cohasett. www.sagebrousseau.com

About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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4 Responses to A Feast for the Eyes: Apple Cider Donuts

  1. lorirohleder says:

    We enjoyed our first apple cider donut (fried, not baked) this autumn at C.N. Smith farm in East Bridgewater. Delicious:)

  2. Barabbas says:

    oh my…I am going to have to make these even though i live in NH and I am surrounded by cider donuts these look great.

  3. Jenna.B says:

    Looks delicious! I *may* just have to invest in a doughnut pan after all!

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