There’s a science to making apple cider doughnuts Bennington’s Apple Barn shares the craft
A fresh batch of apple cider cinnamon doughnuts at The Apple Barn & Country Bake Shop in Bennington, Vt. Photos by Caroline Bonniver Snyder
By Charles Xu BENNINGTON, Vt.
For Lia Diamond, the process of making apple cider doughnuts begins with a forecast check, a well-mixed batter and, of course, a smile on her face. “The [doughnut] machines reacted on your mood, as crazy as that may sound,” the owner of The Apple Barn & Country Bake Shop said. “If I was having a bad day, my doughnuts always came out bad and then I would throw out the batter. So, it became a happy place here. I came in with a happy smile, and I’d make my doughnuts and [I’d say to myself ] ‘Oh, my God, they’re fluffy and they’re delicious.’” While the desserts of Apple Barn are well-known around the country, featured on “Good Morning America” and Food
Lia Diamond, left, owner of The Apple Barn & Country Bake Shop, and current doughnut maker Denee Facto..
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