Milton-based baker Suzanne Lombardi, known for founding several local businesses including Dancing Deer Baking Co., Tiny Trapeze Confections, and The Plate in Milton Marketplace, has developed a recipe for apple cider doughnuts inspired by childhood memories on Mount Desert Island in Maine. The recipe reflects the flavors and textures that Lombardi recalls from enjoying these treats with her grandmother in the village of Somesville.

Central to the doughnut’s distinctive taste is an apple syrup made by reducing fresh apple cider with unsweetened applesauce and a blend of spices such as cinnamon, allspice, and nutmeg. This mixture is simmered over medium heat until it thickens and darkens, then finished with butter and brown sugar to add richness and depth. The syrup is incorporated into the dough along with flour, baking powder, baking soda, eggs, buttermilk, and vanilla extract to form a sticky, flavorful dough.

After resting for an hour in the refrigerator, the dough is rolled out to about half an inch thick and cut into rounds using a 3-inch doughnut cutter, with smaller 1-inch cutters used for the doughnut holes. Both the doughnut shapes and the holes are fried in a mixture of vegetable shortening and oil heated to 350 degrees Fahrenheit. Each piece is fried for about one minute per side until golden and puffed.

Following frying, the doughnuts and holes are rolled in granulated sugar while still warm to create a sweet, crisp coating. The recipe emphasizes frying the doughnut holes alongside the larger rounds to avoid waste, noting that fresh homemade apple cider doughnuts can surpass those commonly found at orchards.

Lombardi’s method balances traditional elements with practical tips, such as using common kitchen tools if a specialized doughnut cutter is unavailable and maintaining precise oil temperature with a deep-fat thermometer to ensure consistent frying results.

The baking process is designed to yield approximately a dozen doughnuts, capturing the nostalgic flavor of the cider-spiced treat in a fresh and accessible form. The recipe encourages serving the doughnuts soon after preparation for optimal texture and flavor.