Sweet Treats for Autumn Days and Spooky Nights

Sweet Treats for Autumn Days and Spooky Nights
Photo by Emma Isakoff

Sweater weather is upon us! This means it’s time for flannels, boots, apple picking, and fresh, warm apple cider donuts. These donuts are one of my favorite things in the world to eat — and to make. They make you feel all warm and fuzzy; the aroma alone is intoxicating. Nothing is better than going to an apple orchard and warming yourself up with a hot bag of these tasty donuts after a chilly day picking apples. This recipe is the next best thing! You can enjoy the comforts of fall in your own home or bring them to friends and family for a festive fall gathering. Have fun, get messy, and enjoy!  

 

Apple Cider Donuts

Makes about 12 donuts

2 cups/240g of AP flour

1 teaspoon of baking soda

½ teaspoon of baking powder

1 teaspoon of kosher salt

1 teaspoon of ground cinnamon

½ teaspoon of ground nutmeg

¼ teaspoon of ground clove

¼ teaspoon of ground allspice

10 tablespoons/140g of butter

½ cup of light brown sugar

½ cup of white granulated sugar

2 large eggs

1 teaspoon of vanilla extract

½ cup/120ml of reduced apple cider (boil 360ml of apple cider down to 120ml)

 

Donut Topping

1 cup/200grams  of white granulated sugar

2 teaspoons of ground cinnamon

8 tablespoons/112g of melted butter

Boil 360ml of apple cider, cook to reduce to 120ml (I boil to reduce to about half and then I remeasure ½ cup (You may have some left over that’s ok. Save it for the next batch). Set aside to cool.

In your electric mixing bowl, add sugars and room temperature butter. Using paddle attachment, whip on medium/high speed until light and fluffy (about 3-4 minutes).

Add eggs one at a time and then vanilla. Mix on low to medium speed until combined.

Add all dry ingredients and mix on low speed until almost incorporated (you want some dry flour).  

With the mixer on low speed, slowly add your reduced apple cider. Mix until smooth.

Spoon into greased donut molds if you have them or lined muffin tins. Bake at 350F for about 15 to 20 minutes. Rotate the tray halfway through baking. (You will know they are done when you push on the tops and the donut pushes back, or you can stick a toothpick in the center. It should come out clean.) 

Remove from the oven and let cool for 5 minutes. Carefully remove from molds and brush with melted butter. Dredge in cinnamon sugar. Let cool. Enjoy!

 

Emma Isakoff is the pastry chef at Troutbeck, a historic hotel and restaurant in Amenia, N.Y.

Latest News

‘Vulnerable Earth’ opens at the Tremaine Gallery

Tremaine Gallery exhibit ‘Vulnerable Earth’ explores climate change in the High Arctic.

Photo by Greg Lock

“Vulnerable Earth,” on view through June 14 at the Tremaine Gallery at Hotchkiss, brings together artists who have traveled to one of the most remote regions on Earth and returned with work shaped by first-hand experience of a fragile, rapidly shifting planet, inviting viewers to sit with the tension between awe and loss, beauty and vulnerability.

Curated by Greg Lock, director of the Photography, Film and Related Media program at The Hotchkiss School, the exhibition centers on participants in The Arctic Circle, an expeditionary residency that sends artists and scientists into the High Arctic aboard a research vessel twice a year. The result is a show documenting their lived experience and what it means to stand in a place where climate change is not theoretical but visible, immediate and accelerating.

Keep ReadingShow less
Beyond Hammertown: Joan Osofsky designs what comes next

Joan Osofsky and Sharon Marston

Provided

Joan Osofsky is closing the doors on Hammertown, one of the region’s most beloved home furnishings and lifestyle destinations, after 40 years, but she is not calling it an ending.

“I put my baby to bed,” she said, describing the decision with clarity and calm. “It felt like the right time.”

Keep ReadingShow less
A celebratory season of American classics and new works at Barrington Stage Company
Playwright Keelay Gipson’s “Estate Sale” will have its world premier this summer at Barrington Stage Company.
Provided

Amid the many cultural attractions in the region, the Barrington Stage Company in Pittsfield, Massachusetts, stands out for its award-winning productions and comprehensive educational and community-based programming. The theater’s 2026 season is one of its most ambitious; it includes two Pulitzer Prize-winning modern classics, one of the greatest theatrical farces ever written, and new works that speak directly to who we are right now as a society.

“Our 2026 season is a celebration of extraordinary storytelling in all its forms — timeless, uproarious and boldly new,” said Artistic Director Alan Paul. “This season features works that have shaped the American theater, as well as world premieres that reflect the company’s deep commitment to developing new voices and new stories. Together, these productions embody what BSC does best: entertain, challenge and connect our audiences through theater that feels both essential and alive.”

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Hotchkiss Film Festival celebrates 15th year of emerging filmmakers

Student festival directors Trey Ramirez (at the mic) and Leon Li introducing the Hotchkiss Film Festival.

Brian Gersten

The 15th annual Hotchkiss Film Festival took place Saturday, April 25, marking a milestone year for a student-driven event that continues to grow in ambition, reach and artistic scope. The festival was founded in 2012 by Hotchkiss alumnus and Emmy-nominated filmmaker Brian Ryu. Ryu served as a festival juror for this year’s installment, which showcased a selection of emerging filmmakers from around the region. The audience was treated to 17 films spanning drama, horror, comedy, documentary and experimental forms — each reflecting a distinct voice and perspective.

This year’s program was curated by student festival directors Trey Ramirez and Leon Li, working alongside faculty adviser Ann Villano. With more than 52 submissions received, the selection process was both rigorous and rewarding. The final lineup included six films from Hotchkiss students.

Keep ReadingShow less
Artist Maira Kalman curates ‘Shaker Outpost’ in Chatham

The Laundry Room, a painting by Maira Kalman from the exhibition “Shaker Outpost: Design, Commerce, and Culture” at the Shaker Museum’s pop-up space in Chatham.

Photo by Maira Kalman; Courtesy of the artist and Mary Ryan Gallery, New York

With “Shaker Outpost: Design, Commerce, and Culture,” opening May 2, the Shaker Museum in Chatham invites artist and writer Maira Kalman to pair her own new paintings with objects from the museum’s vast holdings, and, in the process, reintroduce the Shakers not as relic, but as a living argument for clarity, usefulness and grace.

Born in Tel Aviv, Maira Kalman is a New York–based artist and writer known for her illustrated books, wide-ranging collaborations and distinctive work spanning publishing, design and fine art.

Keep ReadingShow less

Ticking Tent spring market returns

Ticking Tent spring market returns

The Ticking Tent Spring Market returns to Spring Hill Vineyards in New Preston on May 2.

Jennifer Almquist

The Ticking Tent Spring Market returns to New Preston Saturday, May 2, bringing more than 60 antiques dealers, artisans and design brands to Spring Hill Vineyards for a one-day, brocante-style shopping event from 9 a.m. to 4 p.m.

Co-founders Christina Juarez and Benjamin Reynaert invite visitors to the outdoor market at 292 Bee Brook Road, where curated vendors will offer home goods, fashion, tabletop and collectible design. Guests can browse while enjoying Spring Hill Vineyards’ wines and seasonal fare.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.