Vermont's Sweet Tradition: Whip Up These Delicious Apple Cider Doughnuts

As the leaves begin to change and a crispness fills the air, there's no better way to celebrate the magic of autumn in Vermont than with the iconic Apple Cider Doughnut. These treats, a staple of New England fall festivals and farmers' markets, embody the essence of the season. Their warm, cinnamon-sugar coating combined with the sweet tang of fresh apple cider creates a flavor that instantly transports you to the heart of a Vermont orchard.

Photo byNick Davies

Vermont is known for its stunning fall foliage, scenic mountains, and, of course, its apples. The state’s apple harvest season brings with it not only fresh apples but also the tradition of turning them into irresistible desserts like apple pie and, of course, doughnuts. Apple cider doughnuts are a beloved treat here, served at local orchards and roadside stands, often paired with a warm cup of mulled cider.

The secret to Vermont's apple cider doughnuts lies in reducing the cider, which concentrates its flavor, making every bite of these doughnuts taste like a Vermont fall day. Soft on the inside with a slightly crisp exterior, these doughnuts are dusted with a cinnamon-sugar mixture that adds the perfect amount of sweetness and spice.

Recipe: Vermont-Style Apple Cider Doughnuts

Ingredients:

• 1 1/2 cups apple cider
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• Oil for frying (vegetable or canola)

For Cinnamon-Sugar Coating:

• 1 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions:

1. Reduce the Cider: In a small saucepan, bring the apple cider to a boil over medium heat. Reduce it until about 1/2 cup remains. This step concentrates the apple flavor. Set aside to cool.
2. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
3. Wet Ingredients: In a separate bowl, cream the butter and sugars together until light and fluffy. Beat in the eggs, one at a time, followed by the cooled apple cider reduction, buttermilk, and vanilla.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be sticky. Cover the bowl and refrigerate for at least an hour.
5. Shape Doughnuts: On a floured surface, roll out the dough to about 1/2-inch thickness. Use a doughnut cutter to cut out the doughnuts and their centers.
6. Fry Doughnuts: In a large pot, heat oil to 350°F. Fry the doughnuts in batches, about 1-2 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain.
7. Cinnamon-Sugar Coating: While the doughnuts are still warm, toss them in the cinnamon-sugar mixture until evenly coated.

Serve warm, with a glass of fresh apple cider or hot coffee for the ultimate autumn treat.

The Perfect Vermont Fall Treat Vermont’s apple cider doughnuts are more than just a dessert; they are a celebration of the season. With each bite, you can taste the local apples, the spices that warm you up on a chilly day, and the care that goes into crafting these doughnuts by hand. Whether you’re enjoying them after a day of apple picking or as a weekend indulgence, these doughnuts bring the best of Vermont’s autumn into your home. Try them for yourself, and savor the taste of a New England fall.

Vermont Apple Cider Doughnuts - Complete Comfort Foods

Vermont Cider Donuts | Connecticut Public (ctpublic.org)