For the love of fall: cider doughnuts

Anne and I were inspired to make cider doughnuts this weekend, which we fed to a group of our favorite, hungry guys. We had intended to go on an outdoor adventure to enjoy our beautiful New England autumn, but we were foiled by rainy weather and decided to stay inside instead. Watching the leaves swirl by the windows in the warmth of our kitchen was adventure enough, and Anne kept the boys busy with pumpkin cake while we worked on the doughnuts. We chose to double the recipe posted on katyelliot.com, who adapted her recipe from the Washington Post. We used King Arthur flour and Kate's butter, though the "local" in these doughnuts was less important to us than their fabulous-ness. Using a pint glass and a shot glass, we cut out the little doughnuts and prepared them for frying. Initially, we were both terrified of the 350-degree oil, but once the first doughnut went in we lost all fear and threw ourselves into the process!


We would recommend extending the cooking time. The first doughnuts came out goopy in the middle, so we cooked the large doughnuts for 1:30 on the first side and 1:00 on the second side. Warm doughnuts rolled in cinnamon sugar, with a mug of hot cider laced with rum = perfection! We're both obsessed with becoming farm stand owners, and have added cider doughnuts to our imaginary offerings...