Happy National Donut Day! If you’re looking to celebrate, you might want to skip the box and make your own baker’s dozen (or two, or three…) and enjoy this dessert to its fullest. This recipe for Baked Cinnamon-Sugar Doughnut Puffs from Steak and Cake by Elizabeth Karmel is accompanied by a dark chocolate bourbon dipping sauce that will make you crave this treat year-round.
Baked Cinnamon-Sugar Doughnut Puffs with Dark Chocolate Bourbon Dipping Sauce
For the Puffs (makes about 33 minis):
Baking spray, for preparing the pan
2 cups all-purpose flour
1½ cups granulated white sugar
2 teaspoons baking powder
1 generous teaspoon ground cinnamon
1 scant teaspoon freshly grated or ground nutmeg
Pinch of ground cardamom
½ teaspoon fine sea salt
2 large eggs, lightly beaten
1 cup whole milk
3 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the Topping:
½ cup granulated white sugar
1 teaspoon ground cinnamon
⅛ teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, melted
For the Dark Chocolate Bourbon Dipping Sauce (makes about 2/3 cup dipping sauce):
⅓ cup heavy (whipping) cream
6 ounces bittersweet or semisweet chocolate (chips or block chocolate, chopped)
1 tablespoon bourbon (optional)
½ teaspoon pure vanilla extract
1 to 2 tablespoons granulated white sugar (optional)
For the Puffs:
- Position a rack in the center of the oven and preheat the oven to 350°F. Spray the pan with baking spray.
- Make the puffs: Whisk the flour, 1½ cups sugar, baking powder, 1 teaspoon cinnamon, nutmeg, pinch of cardamom, and ½ teaspoon salt together in a large bowl. In a second bowl, whisk together the eggs, milk, 3 tablespoons butter, and vanilla. Add the egg mixture to the flour mixture a little at a time, stirring well after each addition.
- Transfer the batter (which is fairly thin) to a liquid measuring cup and pour it into the cupcake cups, filling them about three-quarters full.
- Bake until the tops of the puffs look dry and a little nubby and a toothpick inserted in the center of a puff comes out clean, 16 to 18 minutes.
- Meanwhile, make the topping: Mix the ½ cup sugar, 1 teaspoon cinnamon, and ⅛ teaspoon salt together in a shallow bowl.
- Let the puffs cool on a wire cooling rack for 2 to 3 minutes, then remove them from the tin and let cool on the rack for 1 minute more.
- While the puffs are still warm, dip the tops in the tablespoons melted butter and swirl them all over in the cinnamon-sugar mixture. Place the puffs back on the wire rack to cool completely. Eat when cool, with or without the chocolate dipping sauce, and place any leftovers in an airtight container. They will keep for 3 days.
For the Dipping Sauce:
Place the cream in a small saucepan and heat over medium-low heat to almost boiling. Remove the pan from the heat and add the chocolate. Stir until it’s melted and well combined. Add the bourbon, if using, and vanilla, while stirring continuously. Taste, and if you like it a little sweeter, add the sugar; otherwise leave it as is. The puffs are covered in cinnamon sugar, so I like the chocolate sauce without any added sweetening.
More About Steak and Cake:
Let them eat cake—and steak! This unique cookbook shares more than 100 recipes that beg to be prepared, paired, and eaten with pure joy. How about a Cowboy Steak with Whiskey Butter followed by a Whiskey Buttermilk Bundt Cake? Or a Porterhouse for Two with My Mother’s Freshly Grated Coconut Cake? Or mix and match yourself—maybe an Indoor/Outdoor Tomahawk Steak paired with a Classic Key Lime Cheesecake?
Not only will you find some of the best recipes ever for steak—and steakhouse sides and sauces—and those all-butter-eggs-and-sugar cakes, but you will also pick up tips and tricks for choosing and cooking steaks and baking cakes. The result is an instant dinner party, the kind of universally loved meal that makes any and every occasion special.