Summer weekends are a mad dash to get out the door and start the day – so breakfasts are typically quick and easy.
But the minute the air turns crisp I inevitably seek out weekend breakfasts that are a bit more indulgent. Food that begs for lingering over the papers, and great smells coming from the oven or skillet. And since weekends don’t get any less hectic I’m always on the hunt for dishes that are as easy as they are cozy.
These puffs are, without a doubt, my new favorite weekend breakfast. A cross between a muffin and a doughnut hole, these cake-y, tender “puffs” start with a browned butter base and finish with a roll in cinnamon-sugar.
And more butter.
And while vastly better when eaten warm, I can tell you that, from personal experience according to my family, that these are still delicious the next day…..
Just a few more days, folks.
1/3 c. unsalted butter
1/2 c. sugar
1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. each nutmeg and allspice
1 pinch each ground cloves and ginger
1 t. orange zest
1/2 c. whole milk
9 T. butter, melted
3/4 c. sugar
1 1/2 t. cinnamon
In a small heavy bottomed pan, melt the 1/3 c. butter over medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and cool to room temperature.
Pre-heat oven to 350; grease and flour a 12-cup muffin tin.
Add the sugar and egg to the cooled butter. Beat with an electric mixer until light and fluffy.
In a separate bowl combine the flour, baking powder, salt, spices and zest. Add the dry ingredients to the butter-sugar mixture in 3 parts, alternating with the milk.
Divide the batter evenly into the cups of the muffin tin. Bake until golden brown and fragrant, about 20-25 minutes.
Meanwhile put the melted butter in one shallow bowl and combine the sugar and cinnamon in another. When the puffs come out of the oven, use a knife to gently pop them out of the muffin tin.
Dip each puff in the melted butter and roll it in the cinnamon sugar. Repeat with the remaining puffs. Serve warm or at room temperature.
This delicious recipe brought to you by Sheri Silver