Light and fluffy, bursting with tart cider flavor, and boasting an undeniable cinnamon-sugar aroma: Cider doughnuts are a fall staple at apple orchards and farm stands everywhere. As would boiled cider in place of the apple cider. While any kind of cider (spiced or classic, from a blend of apples or a single variety) makes for a tasty doughnut, boiled cider — cider reduced by about a third until it’s a maple syruplike consistency — gives this recipe a concentrated apple flavor. You can buy it, or make it yourself by reducing 1 ½ cups of apple cider down to ½ cup. Don’t write off this recipe: It can also be baked in a standard muffin pan, without muffin liners.

Source: New York Times November 20, 2020 19:07 UTC