Apple cider doughnuts are available year-round on the East End, but Sunday marks the first day of fall, and the local delicacy is a perfect dessert for the season.
You know what’s even better? Toasted apple cider doughnuts.
You know what’s better than that? Toasted apple cider doughnuts and vanilla ice cream.
Every Hamptonite and North Forker needs to try this regional treat before the winter comes. It’s easy to prepare, and decidedly local. Toasted apple cider doughnuts à la mode is the perfect dessert to serve visiting guests on a fall weekend in the Hamptons. Anyone who’s new to the area or who just hasn’t had them before will gush over the sweet—but not too sweet—simplicity.
Go to the Milk Pail in Water Mill (723 Mecox Road, 631-537-2565, milk-pail.com) and pick up a dozen apple cider doughnuts, which are made fresh (they’re actually still warm sometimes) on premises. Hopefully with 12 doughnuts, you’ll have a few extras to indulge yourself later.
Now fire up your toaster oven to 300-400 degrees and toss in the doughnuts until they’re a little crispy on the outside and too hot to hold. While toasting, take your choice of vanilla ice cream (we use Häagen-Dazs here) out of the freezer and let it thaw a bit—maybe close to the oven to speed up the process, depending on how melted you like it.
Remove the doughnuts and place each in a small bowl or plate with a small scoop of your now slightly soft ice cream. Voila! Easy as that!
If you want to get fancy about it, garnish with a slice of apple, or even some dried or dehydrated apple, and a quick sprinkle of cinnamon.
The whole process should only take about 5–10 minutes, and the result will please even the most discerning diner.