Back here in Virginia fall means enjoying an apple cider donut. The Virginian countryside is full of colonial era farms selling fresh apples. Right now the foliage is red, and apples are on the menus everywhere. Apple cider donuts are being sold at farms, roadside stands, and even here in Alexandria at local eateries.
This has been a hectic month for us here. We our gearing up for our cookbook launch and have had a very positive response to this website and our photography. It is hard to believe it is already November. As I traveled over the weekend for my latest photo shoot I saw the local flock of bald eagles here fly south for the winter soaring high over red and yellow foliage. Suddenly apples, pumpkins, figs, and more have taken over our recipe box.
Fall is uncomplicated, simple, and pure of heart. It’s all about celebration and bringing friends and family together around homemade feasts. This apple cider donut is perfect for the weeks leading up to Thanksgiving while you are planning your menus. Or for a special fall weekend breakfast.
Apple Cider Donut
1/2 cup apple cider, heated to 110 degrees F.
2 1/4 tsp. dry yeast (1 package)
1/4 cup shortening
1/4 cup butter, softened
1/4 cup sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
3/4 cup whole milk, scalded
4 cups flour
Sugar and cinnamon for sprinkling
Stir yeast into apple cider and leg sit.
Cream shortening and butter with sugar until light and fluffy. Beat in salt and seasonings, then beat in eggs.
Beat in milk and the yeast mixture. Gradually beat in flour. Change to dough hook and knead for 3-5 minutes.
Let rise until doubled, about 1 1/2 hours. Punch down and let rise again, about 1 hour.
Punch down and roll out on pastry cloth to 1/2 inch thick. Cut with donut cutter, cover and let rise for 30 minutes.
Fry in hot oil (375 degrees F.) and let cool slightly on rack set over cookie sheet. When slightly warm, dip in sugar/cinnamon mixture. Let cool completely.