Did you ever have one of those days where you just need to do something, anything, to keep busy? That was me recently at my son’s home in New Jersey.
My youngest grandson, just 4 months old, was headed the next day to the hospital for surgery. And like any grandma, I was on edge with worry.
Baking always is a great, meditative way to burn an hour or so. Measuring out ingredients requires focus and the aroma of something baking in the oven is an instant mood-lifter. So I thought, why not?
Since I come from a family of nurses, I also know that it’s always nice to provide the medical staff that takes care of a loved one with something tasty. So I decided to make one of my favorite fall treats for my son and daughter-in-law to take along to the hospital: apple cider doughnuts.
Most everyone loves doughnuts, and in October, ones made with local apple cider and dusted with cinnamon sugar are a quintessential fall treat.
Dan reported back that the doughnuts were a hit, and thankfully, so was little Georgie’s surgery.
About the doughnuts: If you choose a fried recipe, things can get messy pretty quickly. Also, you need pretty good temperature control because if the oil is too hot, the outside of the doughnuts will burn but the insides will still be raw and doughy; too cold, and the doughnuts will soak in too much oil and taste heavy.
If you bake them instead, they might not be as pillowy as their fried counterparts, but they’re still a good, sweet treat.
This recipe from Sally’s Baking Addiction is a favorite. Made with an apple cider reduction and dusted in a warm, seasonal mix of cinnamon and sugar, they embody everything people love about fall in sweet dough form.
The doughnuts are best warm, but they are also quite tasty at room temperature. Store leftovers in an airtight container at room temperature for up to three days.
