|Spiced Cider Doughnuts – recipe in post|
I don’t usually buy ‘donuts’. The dry and sugary mess at places like Dunkin’ D’s… just don’t cut it for me. Every once and awhile I go to a local bakery and get a nice French Cruller, or Beignet – but chances are you won’t find me perusing the goods of a Tim Horton’s, or pressing my nose against the glass at Krispy Kreme.
Then there’s that rare exception. In fall, a magical thing happens – pumpkins and apples hit the shelves, and local cider mills open for business. In Michigan, this here is the season for Spiced Cider Doughnuts.
Where was I? Right, I went recipe hunting. It didn’t take me long to stumble across this recipe from Hearth restaurant, in New York – I’ve never been, but the murmurs I hear are enough to make my mouth water. They serve their Cider Doughnuts with a glaze, and lightly sweetened whipped cream… but for nostalgia’s sake, I rolled mine in cinnamon sugar, just like my local cider mill does.
Have you ever had a freshly made doughnut? Still warm, they aren’t just cakey… they’re crisp on the outside, and tender on the inside. Such a contrast to my expectations! My only disappointment with these doughnuts was in my lack of doughnut-making experience. Several were dry, and over-done… I suspect because I rolled my dough too thin, causing them too cook too quickly. Making mistakes (and learning from them) is why I’m here. Learn from me. Eat doughnuts. You’re welcome.