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Recipe: Baked Cinnamon-sugar Doughnut Puffs with Dark Chocolate Dipping Sauce

Recipe: Baked Cinnamon-sugar Doughnut Puffs with Dark Chocolate Dipping Sauce

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Baked Cinnamon-Sugar Doughnut Puffs with Dark Chocolate Dipping Sauce

Makes 6 servings

Start to finish: 45 minutes


2 cups all-purpose flour

1½ cups granulated white sugar

2 teaspoons baking powder

1 generous teaspoon ground cinnamon

1 scant teaspoon ground nutmeg, preferably fresh ground

Pinch cardamom

½ teaspoon fine-grain sea salt

2 large eggs, lightly beaten

1 cup whole milk

3 tablespoons unsalted butter, melted

2 teaspoons pure vanilla


½ cup granulated white sugar

1 teaspoon ground cinnamon

1/8 teaspoon fine-grain sea salt

Dipping sauce:

1/3 cup heavy whipping cream

6 ounces bittersweet or semisweet chocolate (chips or chopped block chocolate)

1 tablespoon bourbon OR liqueur, such as Kahlua, Frangelico, etc. (optional)

½ teaspoon vanilla extract

1 to 2 tablespoons granulated sugar (optional)

Heat oven to 350 degrees. Spray mini muffin tins or regular muffin tins with nonstick cooking spray; set aside.

Puffs: In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, cardamom and salt. In a second bowl, whisk together the eggs, milk, butter and vanilla. Add wet mixture to dry and stir a little at a time until combined.

Spoon the batter into prepared mini muffin tins or regular muffin tins. The easiest way to do this is by transferring the batter (which is fairly thin) to a liquid measuring cup and pouring into tin.

Bake for 16 to 18 minutes for minis, or until a toothpick inserted in the center of the muffin comes out clean. The tops of the muffins will look dry and slightly nubby. Place muffin tins on cooling racks. After about 2 to 3 minutes, remove puffs from muffin tin and place on cooling rack. Let cool on the rack for about 1 minute.

Topping: In a shallow bowl, mix together sugar, cinnamon and sea salt.

While the puffs are still warm, swirl them entirely in cinnamon-sugar topping mixture. Place puffs back on cooling rack to cool. Eat when cool with or without chocolate dipping sauce, and place any leftovers in an airtight container. Store for up to 3 days.

Dipping sauce: Make the chocolate sauce up to 2 days in advance. Heat cream to almost boiling, remove from heat and add chocolate. Stir until melted and well-combined. Add liquor and vanilla, stirring constantly. If you like it a little sweeter, add sugar; otherwise, leave as is. Cover with plastic wrap and set aside, or refrigerate.

Nutrients per serving: 676 calories (201 calories from fat), 22 grams fat (13 grams saturated; no trans fats), 109 milligrams cholesterol, 360 milligrams sodium, 113 grams carbohydrate, 9 grams fiber, 77 grams sugar, 9 grams protein.


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