"Donuts. Is there anything they can't do?"-Matt Groening
Around this time last year, I had the pleasure of visiting my brother when he lived in Hartford, Connecticut. One of my fondest memories of the trip (besides periodically pestering my brother by asking him if we could visit Stars Hollow*), was enjoying delightful apple cider doughnuts at a road side stand. The cider doughnut is a harvest tradition in the northeastern United States and can be found at cider mill stands along with mulled apple cider. Ask a Northerner and she will likely speak quite fondly of enjoying a nice apple cider doughnut after a day of picking apples. As a cider doughnut newbie, I was surprised that the doughnuts do not have a strong apple taste. They have a light, subtle sweetness, a bit of tang and a hint of delicious spices like nutmeg and cinnamon. Since I would not be visiting a stand this year, I thought what would Sookie St. James* do? Well, try a homemade version, of course. And I have to say, they may actually be better than the ones at the stands. I used this recipe from pastry chef Lauren Dawson that was printed in the Washington Post several years ago. It seems to be the go-to recipe for these doughnuts as they have been adapted multiple times on various recipe sites.