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Truly Cider-y Cider Doughnuts

photo courtesy swEEts by E.

photo courtesy swEEts by E.

By Sarah Breckenridge, producer

November 4th, 2010

A trip to a local apple orchard last weekend got me thinking about cider doughnuts. After all, the Cortlands and Macouns are great, but the most immediate pleasure of a day picking apples is a warm cider doughnut and a mug of hot cider. The only thing is, cider doughnuts never seem to taste all that cider-y or apple-y. So when I started looking for a recipe, I was especially intrigued by these baked cider doughnuts from Evan at swEEts by E, packed with cider, chopped apples, and maple syrup (and topped with apple-cider sauce). This weekend, I'm skipping the orchard and making the doughnuts at home.

posted in: Blogs, baking, Fall, apples, cider, doughnuts
Comments (2)

sbreckenridge writes: Pie, they did turn out quite apple-y, as hoped. The maple syrup added a rounded sweetness, but I bet if you wanted to make them even more cider-y, you could replace it with boiled cider. I've only used boiled cider once myself, in a pecan pie (which was great btw!) Posted: 2:14 pm on November 10th

Pielove writes: Please report back-- I agree that cider doughnuts are never really cider-y. Have you ever used boiled cider? You can get it from King Arthur Flour-- it sounds like that might add some cider kick too. Posted: 7:21 pm on November 5th

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