"That was me recently at my son's home in New Jersey. My youngest grandson, just 4 months old, was headed the next day to the hospital for surgery. And like any grandma, I was on edge with worry. Baking always is a great, meditative way to burn an hour or so. Measuring out ingredients requires focus and the aroma of something baking in the oven is an instant mood-lifter."
"About the doughnuts: If you choose a fried recipe, things can get messy pretty quickly. Also, you need pretty good temperature control because if the oil is too hot, the outside of the doughnuts will burn but the insides will still be raw and doughy; too cold, and the doughnuts will soak in too much oil and taste heavy. If you bake them instead, they might not be as pillowy as their fried counterparts, but they're still a good, sweet treat."
"This recipe from Sally's Baking Addiction is a favorite. Made with an apple cider reduction and dusted in a warm, seasonal mix of cinnamon and sugar, they embody everything people love about fall in sweet dough form. The doughnuts are best warm, but they are also quite tasty at room temperature. Store leftovers in an airtight container at room temperature for up to three days."
A grandmother, anxious about her four-month-old grandson's upcoming surgery, chose baking as a calming activity while staying at her son's home. She prepared apple cider doughnuts to comfort family and to share with hospital staff. Apple cider doughnuts capture fall flavors when made with a cider reduction and coated in cinnamon sugar. Fried doughnuts are pillowy but demand careful oil temperature control and create mess; baked doughnuts are less airy but simpler. The recipe recommends serving doughnuts warm, and storing leftovers in an airtight container at room temperature for up to three days.
Read at Boston Herald
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