In Waterbury Center, Vermont there is a place called Cold Hollow Cider. It was on our list of must-go places during the fall when the kids were little. We’d trek over Smuggler’s Notch and the back way into Waterbury and spend the day appreciating all the orchards along the way to Cold Hollow. When we arrived it was like walking into a barrel of apples – just the perfume alone was incentive enough to make sure we purchased cider and freshly made cinnamon sugar donuts. Four hundred autumns later, I can still almost smell the memory. That is, if I can get past seeing the two little pigtail girls smeared in donut sugar and sticky cider debating loudly on the way home about who ate more donuts than the other.
It is one of those memories that become that thing where you say “remember back when we went to the cider place every year?” and feel a tiny tug for those days when your joints never ached and your hair always was brunette, and your kids were yet to become teenage girls. And then I start to remember the donuts and feel just awful that we would not be able to eat them today.
And then I remember that I bake stuff. A lot. Including donuts.
These aren’t cinnamon sugar donuts, but there are some on the blog and in Nosh on This (just in case you’d like to buy that book today). These might even be a little bit tastier – they’re apple butter donuts with maple syrup as the primary sweetener and then they’re covered in maple glaze. While I would admit to not enjoying glaze all that much, this one is terrific. It’s thin, and a little crispy when it dries so there is a snap when you break the donut. The glaze is a hint of maple, not an overwhelming gooey, too sweet covering. That’s a fun donut in my donut lexicon.
There might be a little glaze left over and you could certainly use it for additional donut making or drizzle it over vanilla or pecan ice cream.
I bet if you look really hard in the parking lot at Cold Hollow way over in the back you might find an apple core fossil or two tossed there by two smeary faced girls who thought it was great fun throwing used apple cores at one another. Why? Because some unnamed grandfather taught them some crazy thing called Apple Core: Baltimore: Who’s your friend: Smash goes the apple core. The origin is either a kid’s game from the turn of the last century or from Donald Applecore (the duck) chased by Chip & Dale (no, not that Chip & Dale) and later on by Scooby Doo.
Those lemon-loving-in-laws lived on the edge, I tell you.
They might even enjoy these maple apple donuts if you fed them an apple on the side.
|Maple Apple Donuts||
- 290 grams Canteen flour blend (2 ¼ cups) (see notes)
- 50 grams sugar (1/4 cup)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon unsweetened cocoa
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 120 grams pure maple syrup (1/2 cup)
- 60 grams Greek yogurt (plain) (1/4 cup)
- 60 grams good quality apple butter (3 tablespoons)
- 3 extra large eggs
- 115 grams canola (or neutral) oil (1/2 cup)
- 220 grams powdered sugar, sifted (2 cups)
- 60 grams maple syrup (1/4 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon brewed coffee
- 2-3 teaspoons hot water
- Preheat oven to 350°F. Spray two 6-count donut pans with nonstick spray.
- In a large bowl whisk together flour, sugar, baking powder, cinnamon, cocoa, baking soda, salt and nutmeg. In a small bowl whisk together maple syrup, yogurt, apple butter, eggs and oil. Add the wet mixture to the flour mixture and stir until combined. Scoop about half full into each donut opening. Rap pans on the counter to even out the batter and get rid of air pockets. Bake 14-17 minutes or just until a toothpick comes out with dry crumbs. Invert onto a rack and let the donuts cool completely before adding glaze.
- In a medium bowl stir together powdered sugar, syrup, vanilla and coffee until blended. The mixture may be lumpy or very stiff. Add hot water one teaspoon at a time until the glaze becomes smooth and while still thick, it should pour from a spoon. Dip each donut into the glaze until the top is covered. Hold the donut at an angle so the excess glaze can drip back into the bowl. Set donut on a rack over a baking sheet so the glaze can set – about 20-30 minutes.