Is that a donut on Clover’s counter?
We’re super excited about our apple tasting. In case you didn’t know, Lyn Harris (of Autumn Hill Orchards), is coming by Thursday, at 4pm to run an apple tasting. He’s going to bring heirloom apples, and talk about everything apples.
At The Clover Truck
Apples, hot cider, and cider donuts
We thought it would be fun to have some sort of treat at the event. So we’ve decided on cider donuts. We’ll do something like $3 for hot mulled cider and a fresh donut.
Rolando and I spent some time learning about cider donuts. (1) They get their name because you eat them with cider, not because they taste like apples (though that isn’t keeping us from adding cider to the dough), (2) their history is murky, they are likely a relative of the beignet (french donut). (3) today, unlike their yeast-y beignet cousins, most cider donuts are cake donuts (baking powder). I’m guessing this is because it’s much easier to handle non-yeast donuts.
Rolando brought up his friend and colleague Charlie, and they made up an amazing test batch. We decided to go back in time and made yeasted dough. So we’re ready to go. Expect an airy donut, with a slight yeast taste, fresh out of the fryer, covered with sugar and cinnamon. Yum.