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The Encyclopedia of Fall: C is for Cider Doughnuts

The Encyclopedia of Fall: C is for Cider Doughnuts
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Apple Cider Donuts
Photo/Art by Squire Fox
Apple Cider Donuts

Visit an apple orchard this fall and you’re just as likely to see folks munching on golden-brown apple-cider doughnuts as you are actual apples. Beyond the standard cake doughnut, cider doughnuts have apple cider added right into the batter, lending a touch of sweetness and a subtle cider tang that most people find dangerously addictive. When we enjoy doughnuts in the fall, we continue a tradition that began in our farming days, when cooler temperatures meant the arrival of the butchering season, with its surplus of rendered fat–perfect for frying doughnuts. The abundance of apple orchards in New England made cider a logical and flavorful addition, whether intentional or accidental, to the doughnut batter. Hot from the fryer, cider doughnuts are sometimes glazed or showered in cinnamon sugar, but most often they’re gobbled up plain, purchased as singles or in paper bags of a half-dozen.

Senior lifestyle editor Amy Traverso shares her recipe for Vermont Apple-Cider Donuts.

Read more about Autumn A to Z in the September/October issue of Yankee Magazine


Please Note: This information was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Aimee Seavey


Aimee Seavey


Associate Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for through blogging and social media outlets.

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