What Goes Around...

I snapped the above picture as I rounded the crest of the gap on my way to the Round Barn to cook breakfast, it was just the most amazing sunrise, really. The picture (as they never do) just doesn't do it justice. Now, I would love to tell you this was the inspiration for the recipe in this little blog entry, but the only coincidence, or similarity they share is that they both are round. Here my inspiration was based on a craving for something warm, comforting and familiar.

Every fall in Vermont the orchards come alive, and apple picking season begins. The orchards are always welcoming, bustling, and filled with apple pies, cider, and of course donuts. I say "of course donuts" like it's a rule, or a law, well it should be and that law would require them all winter long. Here is my mid-winter cider donuts.

Apple Cider Donuts

My mother always had those donut cutters, you know, metal with a smaller cutter on the inside that with a little twist you could remove it. I don't own one, but I have tons of cookie cutters that allow me a bit of a change on the standard donut size and shape. However, my mothers cutters may just come up missing one day, sorry mom.

4 cups apple cider - reduced to 1 1/2 cups
2 packages active dry yeast
1 1/2 cups milk, warmed
3 1/2 cups King Arthur flour
4 oz Cabot butter softened
6 egg yolks
4 tablespoons maple sugar
couple scrapes of nutmeg
nice pinch of kosher salt


First, reduce your cider from 4 cups to 1/1/2 cups. Allow to cool to about 100- 110 degrees. Mix in the bowl of an electric mixer - the cider with warm milk and add the yeast, allow to get foamy, about 5 minutes or so. Then add butter, eggs, maple sugar, salt and nutmeg, and mix.
Crack eggs in a separate bowl and add to the mix. Mix in the flour, the dough will be wet, but will pull away from the bowl. cover with a damp cloth and place in a warm (not hot) place for about an hour. The dough will rise to about twice it's original size.
Heat about 2-3 inches of canola oil to 350 degrees, have some baking soda nearby, frying oil can be dangerous.
On a floured work surface roll out the dough till about 1/2 inch in thickness. Pick out your favorite donut shapes (circles, hearts, maybe even squares. The donuts should be allowed to rise again, slightly for about 10-20 minutes.
Carefully place the donuts in the oil and fry for about 1 minute before turning over, do not fry more than a few donuts at a time, it will cool your oil too fast and it will be difficult to fry your donuts evenly. the donuts should only require about 1 minute on each side. transfer to cooked donuts to a plate lined with a clean dry towel (or paper towels).
Allow to cool and eat!
Or, mix a one cup of confectioners sugar with just a few ounces of cider to form a thick icing and drizzle over the donuts as I did, or get crazy and just dip them!



I hope you enjoy these donuts, and share them, because what goes around comes around. You'll keep autumn going all year long, and remember, Cook from your heart.