Light and fluffy pillows of enriched dough are baked until lightly brown. Brushed in butter and then rolled in sugar, these bonbons are a light bite from heaven.
These little puppies are pretty amazing! They are like a cross between a doughnut, sweet bun and deliciousness. Better than fried doughnut for sure, in my opinion, as they are not greasy and they are super light in texture.
I created these bonbons as a result of craving a doughnut but I often find doughnuts, well, a bit, yucky to be honest. I don't have a doughnut pan so regular ring ones were not on the menu unless I wanted to resort to frying them.
The batter or mixture when used for a traditional doughnut is a dough however a baked version is often a batter, kinda like a cross between a cake and pancake batter. Wanting to stay traditional, I created a enriched dough so when they would be baked, the bonbons would stay soft and puffy.
They are so simple to make! Just an easy bread dough with the addition of...
• An egg yolk
• Smidgen of butter (only 10g)
• Warm milk
Q - What? Did you say "easy bread dough"? I thought it was difficult and confusing to make bread!
A - It is the complete opposite! Homemade bread is easy as pie to make, it just requires some love and attention. Kneading does take a bit of work but once you have mastered it, it is a walk in the park.
Q - I have never used yeast before... What do I do with it?
A - It is really easy to use yeast, trust me. I use "fast action" or "easy bake" yeast but I call it "quick" yeast. This yeast always guarantees great results. I am a fan of "Allinson Easy Bake Yeast". I am not compensated for this but, for me, it is the best yeast to use!
When making bread or a dough of any sorts, I strongly advise you to hand-knead your dough. I used to always use my freestanding mixer when making bread and I was always disappointed with the results. Dense, under-mixed and flat are words that spring to my mind when thinking of those breads I made.
I discovered that the way the mixer kneads, the dough never got worked enough but when you use your hands, you can really get a "feel" of the dough. A mixer can't stretch or work it like your hands can and the results are much better. Light and fluffy all the time, I don't think I'll use a mixer again for dough (unless it is brioche!).
Cinnamon Sugar Bonbons
- 125g Strong white flour
- 1/2 tsp. Salt
- 10g Butter, melted
- 20g Caster sugar
- 7g Quick yeast or 15g fresh*
- 1 Egg yolk
- 60ml Milk, slightly warm
For the covering
- 20g - 30g Butter, melted
- 75g Caster sugar
- 1 tsp. Cinnamon
- Put the flour, salt, butter, sugar and the yeast into a bowl. Stir well.
- Add the egg and milk and using a wooden spoon, mix until a dough starts to form. Tip on to a clean surface and knead by hand for 10 minutes until smooth and stretching.
- Put the kneaded dough into a lightly oiled bowl and cover with cling film. Leave to prove in a warm place for 30 minutes or until doubled in size.
- Once risen, put the dough on to a surface, don't knock out the air so be very gently. Divide into 14 - 15 even balls and place into a mini muffin tin. Cover with cling film and leave to prove for 30 - 45 minutes.
- Preheat the oven to 190ºc/ 180ºc fan/ gas mark 5.
- Cover the dough balls with foil and bake for 20- 25 minutes until risen and puffy. They should be quite pale. Leave them to cool for 5 minutes and then pop out of the pan.
- Brush the Bonbons with the butter using a pastry brush and then roll in the cinnamon sugar until well covered. Repeat with the rest of the Bonbons.
*If using fresh yeast, mix with the sugar and leave for a minute until runny. Add to the rest of the ingredients and continue with the recipe.
Best eaten on the day, the Bonbons will keep for 3 days in an air-tight container at room temperature.