We typically feature our Publisher’s Corner as a viewpoint, but this time, it’s all about getting the urge to bake and the many sources of inspiration you can find. Because it includes a recipe, adapted from an original in “The New York Times,” we thought it would be great to include the inspiration and show you the final product. – editor
You can tell it’s fall when I get the urge to bake. There’s something about adding warmth to the house, perhaps . . . or maybe it’s the smell of cinnamon or other tantalizing ingredient. Whatever brings it on, I find myself getting up early these days to try out some new recipes.
A Source Of Inspiration
One of my go-to sources is The New York Times online. Their recipes are interesting without being overly complicated, and usually don’t require an extra trip to the store for a missing ingredient. Granted, my home kitchen sometimes feels like a test kitchen as I experiment with new products, and it may have a few more spices or types of salt than the average kitchen—but it’s still definitely a home kitchen.
So, long story short, when my husband walked by the display of cider at the grocery store this week, somehow a gallon ended up in our cart. It seemed the perfect time to check out the recipe for cider doughnuts that had made its way into my social media feed—you can’t argue with that kind of coincidence!
I got up earlier than usual, started a pot of coffee, and walked through the recipe. A short half hour later, the satisfying smells of autumn were wafting through the house, bringing my husband out to see what was going on.
It’s More Than Just The Baking
And, that, for me, is the joy of baking. It’s a sensory experience, one in which all the ingredients have to come together just right. When it happens, the batter will rise, the doughnuts will slowly change to a golden brown, and the smells will mingle perfectly and draw out others to share in the pleasure.
Recipes come from so many sources, and once we’ve made them a few times they become our own—but we always try to document the original creator and give credit where it is due. I often modify recipes found on other sites, but I didn’t do much to this one, other than reduce the amount of cinnamon sugar needed to coat the doughnuts—I ended up with twice what I needed by the original recipe, so I’ve reduced it in the version shared here. I’ve also simplified some of the instructions, but if you are not an experienced baker, I encourage you to check out the original recipe since it is much more detailed. They also offer an alternate to the doughnut pans, if you don’t own a set.
Perhaps something wonderful will hit your social media feed this week, and you, too, can enjoy making something new and tasty. If not, try these doughnuts or any of the great fall-inspired recipes we have available on The Food Channel.
- 1-3/4 cup flour
- 1-1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 10 tablespoons unsalted butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup apple cider
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, melted
- 1 Preheat oven to 350 degrees F.
- 2 Spray doughnut pans with nonstick spray.
- 3 Mix together flour, baking powder, salt, cinnamon, and nutmeg in a bowl; set aside.
- 4 Cream together butter, brown sugar, and sugar.
- 5 Add eggs and vanilla and mix well.
- 6 Add flour mixture, alternating with cider, and mix until batter is smooth.
- 7 Put batter into doughnut pans, filling about 2/3 full. Use a small spoon or your finger to spread the batter.Put batter into doughnut pans, filling about 2/3 full. Use a small spoon or your finger to spread the batter.
- 8 Bake 10-15 minutes until brown, and cake springs back when touched.
- 9 Meanwhile, mix additional sugar and cinnamon in a bowl and set aside.
- 10 Once baked, remove from pan and brush with melted butter, then dip into the sugar/cinnamon mix to coat on both sides.
- 11 Serve warm.