Apples and Cinnamon


Autumn has arrived. We’re teetering on the edge of October, the leaves are turning golden and I’m craving apple crumble. It’s definitely time to bring out the cinnamon.

I was trying to use up some cinnamon sugar recently, leftover from some snickerdoodles, and came across a recipe for ‘Baked Apple Cider Doughnuts’ in  Lily Vanilli’s Sweet Tooth by Lily Jones. I love doughnuts, but am not generally up for attempting them at home. I associate them with seaside holidays, eaten hot from the fryer out of a paper bag, licking the sugar from my fingers. Although I like the iced and glazed doughnuts which you can buy in coffee shops, I’m particularly nostalgic for simpler sugar-coated ones.

However, as the recipe title suggests, these are not traditional fried doughnuts, but baked. A good number of apples are diced and mixed with a relatively small amount of cake-like batter, coated in a spiced sugar and baked. Admittedly, they aren’t as wonderful as the fried kind, but they were still really good and far easier and less messy than attempting deep-frying in a home kitchen. It wouldn’t have occurred to me before to use a cinnamon sugar mixture to coat doughnuts, but it worked really well. The apple and cinnamon combination is, of course, delicious, and reminiscent of those apple crumbles I’ve been craving. The gentle spice of cinnamon is perfect for this time of year, providing something warming but not quite as heavy as the soups, stews and rib-sticking puddings of winter.


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