Dirt Bombs Recipe Bon Appétit

DIRT BOMBS

Dirt Bombs image

These dirt bombs, based upon those sold at Bantam Bread Company in Bantam, CT, are irresistible baked donuts spiked with nutmeg and cardamom and rolled in butter and cinnamon sugar.

Provided by David Leite

Categories Snacks

Time 45m

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 stick unsalted butter (room temperature)
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup whole milk
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
12 tablespoons (6 oz) unsalted butter (melted)

Steps:

Preheat the oven to 375°F (190°C). Coat a standard 12-cup muffin pan with the nonstick spray.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cardamom.
In a stand mixer or a large bowl using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. And the egg and vanilla and beat until smooth. With the mixer on low, alternate adding the flour mixture and milk in three batches beginning and ending with the flour. The batter should look like an irresistibly thick cake batter.
Divvy the batter among the muffin cups and bake, turning the pan once halfway through, until a toothpick inserted into the center of the dirt bombs comes out clean, 18 to 23 minutes. Let the dirt bombs cool 5 minutes in the pan and then move them to a wire rack.
While the dirt bombs cool, mix the sugar and cinnamon in a medium bowl.
Dip each dirt bomb--top and bottom--in the melted butter and then in the cinnamon sugar, turning to coat them completely. Indulge immediately, while still warm, for the most soul-satisfying experience. The dirt bombs will still be quite sigh-inducing even after room several hours at room temperature--but no more.

Nutrition Facts : ServingSize 1 serving, Calories 376 kcal, Carbohydrate 44 g, Protein 4 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 232 mg, Fiber 1 g, Sugar 26 g

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