In the past few years, somehow, inexplicably, donuts have become one of my favorite foods. I can’t explain it. My grandfather was a baker so maybe it’s in my genes or something.
Anyway, celebrate National Donut Day today! Dunkin’ Donuts is giving away a free donut with every beverage purchase and that’s reason enough for me.
If you’re in NYC my favorite donuts are at The Donut Pub in the West Village. Pop on in and tell them Lauren sent you! They’ll have no idea what you’re talking about and it will be hilarious.
I know everyone has their own version of comfort food, and that there are also standards in this food genre: PB&J, mac and cheese, hot chocolate. All the warm fuzzies you cave to when your day isn’t going quite as planned.
I am the proud owner of a beautiful new tart pan (thanks, Aunt Cheryl!!) and was planning on making some sort of apple tart with a thin layer of cheesecake-y goodness as the crust (bear with me, it’s still in the brain-stages). But last night was colder and darker than I thought it would be, and when I got home I found out an apartment in my building had been broken into (don’t worry, Mom, I’m fine). I needed my own version of comfort food and a snuggle in my bed with an old movie. Good thing I just got back from Rochester and the fridge was stocked with it.
I took this opportunity to plug one of my favorite cold-weather spots in Rochester. If you’re ever in town you have to stop by this place cause it’s the freaking best.
Schutt’s Apple Mill 1063 Plank Road, Webster, NY. This is the kind of small-town spot that hasn’t changed in the twenty-five years I’ve called Webster “home.” They may have added a few new products and removed the rabbits (why, Schutt’s, why?!) but the bins of apples, gallons of cider, and oh-my-god-good donuts are exactly the same. I’ve tried dozens of different ciders in New York City and none of them holds a candle to Schutt’s cider.
Also, it’s worth noting that you should pick up some cheese curds while you’re here. Cheese curds are the solid parts of sour milk, and they’re totally edible and insanely delicious. When I said to my friends, “I love their donuts! And cider. And the cheese curds!”, everyone made a face. I thought I’d explain.
I love the TV show “The Best Thing I Ever Ate” on the Food Network, where chefs and restaurateurs talk about the most delicious meals they’ve ever had. It prompted me to go to Serious Pie and Dahlia Bakery in Seattle, and order the Yukon Gold Potato Pizza at Five Points in Manhattan. So when I watched the episode on snacks and saw the donut muffin at Downtown Bakery and Creamery in Healdsburg, California, I knew I had to recreate this little piece of heaven. It’s a DONUT. That you BAKE. In your own OVEN. No frying, no oil, minimal mess but the same fluffy, crunchy-crusted, sweet and spicy treat you come to expect from a donut. Commence lip smacking.
On the menu:
Best Baked Donuts
from the classic upstate New York cookbook, Applehood and Mother Pie
Makes 18 donuts
1 cup butter, softened
1 1/2 cups sugar
3 cups flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup milk
1/2 tsp cinnamon
Blend 1/2 cup plus 2 Tbsp butter with 1 cup of sugar
Add eggs and mix well
Sift together flour, baking powder, salt, and nutmeg
Add to butter sugar mixture
Blend in milk and mix thoroughly
Fill muffin tins 2/3 full and bake at 350 degrees for 17 to 20 minutes (the donuts will be brown on the sides but not on top, so don’t wait until they’re visibly brown on top to take them out)
Meanwhile, combine the remaining 1/2 cup of sugar with 1/2 tsp cinnamon
Melt the remaining 6 Tbsp of butter
While the donuts are still warm, dip the tops in butter and then coat in cinnamon sugar
These would be perfect at a brunch as a sweet complement to a savory main course. Or if you just can’t make it to brunch, they’re perfect as a midnight snack, too. Not that I ate any at midnight. I’m just… saying.
Filed under Cooking, Recipes