As we bid farewell to summer, the fall season is upon us. It’s a chance to relish in all that this time of year has to offer. From the leaves changing colors, to the return of football, to the crispness in the air, the fall is an enjoyable time here in Michigan. One activity that many enjoy during the fall season is visiting their local cider mill. Whether it’s Blakes, or Yates, Franklin, or one of the many others, there is something special about going to the cider mill in the fall here in Michigan. A staple of local cider mills (besides the apples and cider, of course) are those delicious little donuts! You know what we’re talking about! The ones that are still warm and rolled in the perfect amount of sugar. They are certainly a treat. Today, we have a treat for all of you! If you are craving those delicious little donuts, you don’t have to run over to your local cider mill. We consulted with our very own Chef Matt Schellig, who shared his recipe for apple donuts. This recipe is near and dear to Chef Matt’s heart as it takes him back to his time catering for a cider mill in the Hudson Valley. Chef Matt explains, “I still remember the crispness in the air, accentuated by the smell of apples and pears, emanating from the barn. It has been so long and yet this farm fells like it is just past my fingertips when I remember it. I can still taste the air.” So today, we are bringing you a little taste of fall. Check out Chef Matt’s donut recipe below and enjoy!
Chef Matt’s Apple Donuts
Ingredients yields -12 ea
2 ½ cups of flour
2 tsp baking powder
1 cup sugar
1 tsp salt
½ tsp cloves
¼ tsp nutmeg
1 tsp vanilla (or 2 tsp orange juice or 1 tsp of your favorite extract)
1 tbsp softened butter or lard
2 cups of cider (reduced in a sauce pan until it is only 1 cup by volume.
Caster sugar to decorate
Beat eggs, then add butter/ lard, vanilla and reduced cider. Beat together for 30 seconds.
In a separate bowl sift together all dry ingredients and create a “well” in the middle of the dry ingredients before adding the combined wet ingredients. Mix by pulling the edge of the dry ingredient well into the wet ingredients.
Fill doughnut dispenser with batter. Deep fry at 185°C / 365°F in melted frying oil.
*No donut dispenser? A piping bag or zip lock bag with the corner cut out, can also work.
Roll in caster sugar.