THE QUESTION OF WHO MAKES THE BEST CIDER DONUT inspires considerable debate and some controversy. These humble, cake-like orbs are nearly as high in demand as the freshly picked apples filling the bins or hanging from the trees at many orchards. Why do these apple-infused donuts provoke such fierce devotion, and what is the secret of their success?
We have sampled cider donuts from dozens of orchards around New England and can vouch for their nearly universal appeal, although no two are alike. They are all made with cider and very little shortening and come in two varieties: plain and sugar-coated. The latter are often mixed with cinnamon, as is the batter, giving the donuts their distinctive, lightly-spiced flavor. That flavor is equally influenced by other spices added to the batter, notably nutmeg, but we can offer no further insight, as orchards guard their ingredients and proportions like state secrets.
Their texture is what further separates the very good from the truly exalted cider donut. Some are heavier, some a little lighter, but beauty, in this case, is in the taste buds of the consumer. Cider donuts inspire great loyalty: the best ones invariably are those made at one’s local orchard. For many, it is love at first bite.
Cider donuts are known primarily in the Northeast, and their popularity is staggering. Many orchards have trouble keeping up with demand, especially on fall weekends, and people will endure long lines to satisfy their appetite for this subtly sweet treat. The cider donuts made by Atkins Farms in Amherst, Massachusetts, were once named one of the top ten donuts in America by a national food magazine, and on fall weekends they make upwards of 10,000 per day.
We will have Atkins Farms cider donuts at our booth in the Massachusetts Building at the Eastern States Exposition (“The Big E”) daily starting this Friday, September 14, through Sunday, September 30, but you can find great cider donuts at your local orchard as well. After all, that’s where they’re the best.
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THIS RECIPE comes from Stephanie Waite of Westward Orchards, Harvard, Massachusetts. We’ve tried their cider donuts — it’s in our job description — and they’re outstanding, too.
Cider Donut Pudding
12-14 cider donuts, dried and broken apart
4 eggs beaten
2 T butter, melted
1/4 c sugar
1/4 c brown sugar
2 c milk
1 c apple cider
1 t vanilla
1 t cinnamon
1 t nutmeg
1 large Cortland or other New England apple
Preheat oven to 350°F. In a large mixing bowl, place donut pieces. In a separate bowl combine remaining ingredients except apple. Pour mixture over donuts and let sit 20 minutes.
Meanwhile, core and chop the apple and add to donut mixture. After 20 minutes, pour this into 9″ x 13″ baking dish and bake for one hour or until set.
Serve with whipped cream or ice cream.
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IN ADDITION TO CIDER DONUTS, we will have fresh apples from a number of Massachusetts orchards at our booth at the Big E, plus apple crisp and pies made by Marge Cook of Cook’s Farm Orchard in Brimfield, fresh cider from Carlson Orchards of Harvard, apple butter and preserves from Bear Meadow Farm in Colrain, and the book America’s Apple, by Russell Steven Powell, with photographs by Bar Lois Weeks. Both Powell and Weeks will be staffing the booth and available to sign books and talk about apples.
We will also have recipe cards and brochures about New England orchards and apples. Stop by and say hello, grab a bite, and learn more about America’s most famous fruit.