The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker) Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather a lot of butter on. Today, he’s discussing how to make one of fall’s finest apple cider doughnuts.
As a kid, I remember my grandfather would wake up every morning at 5 a.m. sharp. His destination was always the same: a local doughnut shop for a single glazed doughnut and a cup of piping-hot black coffee. I’d sometimes wake at the same time and wonder what the draw was. I mean, sure, doughnuts are great, but that’s just too early for anything. Now that I’m older, I realize the ritual of something sweet in the morning with your coffee makes for a beautiful way to get the day started. Your whole day is already filled with tasks and chores and meetings, but that bit of time in the morning is sacred, and a fabulous doughnut in hand makes it doubly so.
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