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

Sweet Treats for Autumn Days and Spooky Nights

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

Wake Robin developers reapply with P&Z
Wake Robin Inn is located on Sharon Road in Lakeville.
Photo by John Coston

LAKEVILLE — ARADEV LLC, the developer behind the proposed redesign of Wake Robin Inn, returned before Salisbury’s Planning and Zoning Commission at its May 5 regular meeting with a 644-page plan that it says scales back the project.

ARADEV withdrew its previous application last December after a six-round public hearing in which neighbors along Wells Hill Road and Sharon Road rallied against the proposal as detrimental to the neighborhood.

Keep ReadingShow less
Housatonic lax wins 18-6 versus Lakeview
Chloe Hill, left, scored once in the game against Lakeview High School Tuesday, May 7.
Photo by Riley Klein

FALLS VILLAGE — Housatonic Valley Regional High School girls lacrosse kept rolling Tuesday, May 6, with a decisive 18-6 win over Lakeview High School.

Eight different players scored for Housatonic in the Northwest Corner rivalry matchup. Sophomore Georgie Clayton led the team with five goals.

Keep ReadingShow less
Troutbeck Symposium 2025: the latest chapter in continuing a vital legacy

Participating students and teachers gathered for the traditional photo at the 2025 Troutbeck Symposium on Thursday, May 1.

Leila Hawken

Students and educators from throughout the region converged at Troutbeck in Amenia for a three-day conference to present historical research projects undertaken collaboratively by students with a common focus on original research into their chosen topics. Area independent schools and public schools participated in the conference that extended from Wednesday, April 30 to Friday, May 2.

The symposium continues the Troutbeck legacy as a decades-old gathering place for pioneers in social justice and reform. Today it is a destination luxury country inn, but Troutbeck remains conscious of its significant place in history.

Keep ReadingShow less
Roaring Oaks Florist launches self-serve flower market

Terence S. Miller, owner of Roaring Oaks Florist in the new self-serve area of the shop.

Natalia Zukerman

Just in time for Mother’s Day, Roaring Oaks Florist in Lakeville has launched a new self-serve flower station next to its Main Street shop, offering high-quality, grab-and-go bouquets from 8 a.m. to 8 p.m., seven days a week — including Sundays when the main store is closed.

Owner Terence S. Miller, who bought the shop 24 years ago at just 20 years old, calls the new feature “a modern twist on an old-school honor system,” with some high-tech updates.

Keep ReadingShow less