Friday, February 3, 2012

Cinnamon Brown Butter Doughnut Puffs

Ditch the diet and make these today! If you love cinnamon, you will love these mini puffs. 

For the coating:1/3 cup granulated sugar
1/2 tablespoon ground cinnamon
3 tablespoons unsalted butter
For the puffs:1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda (omit if you will use regular milk instead of buttermilk)
1/2 tsp salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
5 tbsp + 1 tsp unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 tsp pure vanilla extract
1/2 cup buttermilk *
*You can use milk instead of buttermilk if you choose but make sure NOT to add any baking soda.

Preheat oven to 350°F. Butter 12 standard size or 24 miniature muffin cups, or line cups with paper liners.

Prepare coatings: In a small saucepan, melt 3 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 1/3 cup sugar and cinnamon. Set aside as well.

Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.

Spoon into prepared muffin cups. Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 10 to 12 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.

As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.

Source: originaly from Betty Crocker but photo idea and instructions from Smitten Kitchen
Pin It!

No comments:

Post a Comment