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Apple Cider Doughnuts

March 5, 2010

A geometric study of the doughnut.

Pastry chef Amanda Moreno has officially blown our minds with one of her latest creations for the seasonal desserts menu at Michael’s New York. When these warm, pillowy doughnuts arrived at our table during the winter menu tasting, we lapsed into a state of shock. The doughnuts were so soft, light, and fragrant that all we could do was start to stuff our faces. Their delicate flavor is highlighted by the mound of creme upon which each doughnut perches. A dusting of powdered sugar brightens the delicate sweetness and acts as the most romantic, simple garnish. As if that weren’t already enough, Amanda accompanies these beautiful doughnuts with rosemary frozen yogurt (the dessert creation she’s most proud of this winter) and a bright, sweet pear sorbet. You must try these!

2 Comments leave one →
  1. March 5, 2010 4:47 pm

    These look fantastic. I have been thinking of doing a donut lately….I am going to try to imitate something like this!

    • March 11, 2010 4:20 pm

      They taste even better than they look!! Glad we could inspire you!!

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