Cinnamon Sugar Breakfast Puffs

By • November 19, 2011 • 265 Comments



Author Notes: This is a recipe I got from my childhood best friend, college roommate, and partner in all things related to having tea parties, binging on whipped cream and scones, building snow forts, trying to find the source of creeks, spiking hot chocolate, climbing mountains, and other adventures of all sorts. I think she got it from her godmother, who is the ultimate hostess (she has one of those giant houses with stone lions out front, which basically means you're required to be a good hostess).
My friend had these at a brunch hosted by her godmother, and became unbelievably obsessed with them. She was generous enough to share the recipe with me too. I made some little tweaks and changes because I can't help it, like spicing them up, and using browned butter (because butter should almost always be browned in these types of cases). They're kind of a hybrid of spice cake, muffins, and cinnamon sugar donut holes...so what's not to love?! Plus they're remarkably quick and easy. And, I must admit, I take odd enjoyment in eating anything called a puff.
fiveandspice

Food52 Review: These puffs are like the best doughnut holes you've ever eaten. Cakey and light, with crisp edges and a crunchy blanket of cinnamon sugar, they're gently spiced, with a murmur of orange zest in the background. Brown butter gives them an especially rich, nutty flavor. Don't skip the quick dip in melted butter before you roll them in the sugar -- and make sure to enjoy these while they're still warm! - A&MA&M

Makes 12

The Breakfast Puffs

  • 1/3 cup unsalted butter
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 teaspoon orange zest
  • 1/2 cup whole milk, at room temperature

Cinnamon-sugar coating

  • 6 tablespoons butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  1. In a heavy bottomed pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and allow to cool completely to room temperature.
  2. Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
  3. Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
  4. In a separate little bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating well after each addition.
  5. Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
  6. While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one. When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin.
  7. One by one, dip each puff in the melted butter - get it all over it - then roll it in the cinnamon sugar. Transfer it to some lovely, festive serving platter, and continue until you have rolled all of the puffs. Serve warm - they are by faaaaar the best when they are still warm - with coffee, and mimosas, and other goodies.
Jump to Comments (265)

Comments (265) Questions (9)

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25 days ago justrunmad

Would it be possible to make these without the spices and use vanilla instead? I read another comment about there being baking soda and baking powder in the ingredients. I only see baking powder.......was the baking soda left out of the original recipe? Thanks!

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about 1 month ago mercer

Made these this morning. The only change I made was to use sour cream in place of the milk. Delicious!

Stringio

about 1 month ago Kiel Man

Nice good job..I want also share my Philippines Food Recipes blog. http://philippinesfoodrecipes... this blog helps you how to prepare best filipino foods in easy way with no hassle. If you have suggestion or if want to know the recipe of specific filipino foods you want to prepare just let me know i will post it. I'm glad to help you. thank you.

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3 months ago Coco

What sort of consistency should the batter have? I've made this twice and love the taste, but the puffs seemed very dense. When spooned into the muffin pan, the batter's so thick that it does not level.

Stringio

3 months ago Jenna McGrath

Made these this morning in a mini muffin pan to serve up to the family and they turned our wonderfully! Decreased cooking time a little but they were perfectly sized for the kiddo and yummy!

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4 months ago joewho112

Could you make the dough a day ahead of time and bake them in the morning?

Sausage2

4 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

You know, I've never tried it. But, I've been reading a number of muffin recipes lately that call for resting the batter overnight in the fridge, so it might work. If you try it, let us know how it goes!

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4 months ago Delete my account

It worked

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4 months ago joewho112

It worked

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6 months ago Kgiersch

Good, but much denser than I expected. Maybe needs an extra egg?

Tad_and_amanda_in_the_kitchen

6 months ago Amanda Hesser

Amanda is a co-founder of Food52.

They shouldn't be dense -- there's baking powder and baking soda in addition to an egg, so I'm not sure another egg is needed. Maybe cut back on the flour by 1/4 cup?

New_glarus

6 months ago AGIRLANDAPIG

I've never made doughnuts before but I've always wanted to. I'll give these a try!

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6 months ago Keikalani

Scrumptious. I thought this was a fairly simple recipe. They were a bit larger than I would have liked and a bit heavier than donuts and the orange zest was okay, just a little bitter. My family enjoyed them and I would definitely make them again!

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7 months ago Lizziemac69

I have commented on this recipe before, but here in snowy Atlanta this morning, these were, once again, a HUGE hit. I have learned to prepare them partially in advance. I brown the butter the night before, and mix up the dry ingredients and set them aside. That way, when you're ready to bake them, they come together a little quicker than they would if you have to wait on the butter to cool down after browning! Definitely a TOP FIVE recipe in my book for 2013/2014!

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Aw, thanks!

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7 months ago SunBunny

I am so going to try these! Just for the sheer fact you don't have to heat a vat of oil up for frying them in.

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7 months ago naturdiva

I baked these today, I'm trying to replicate the cinnamon puffs from Ladurée. these came pretty close. but I think they use concentrated cinnamon chunks? I modified the recipe, it only had almond milk(unsweetened ) earth balance "butter" instead of whole milk & unsalted butter. .i grated fresh nutmeg, allspice & cloves were also ground freshly. they were pretty awesome ! very tasty despite the changes , I'm certain they modifications saved some calories & arterial congestion , I'll definitely bake them again, my husband gave a thumbs up!!

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7 months ago Linda Johnson

I dunno... I was so excited about this recupe.. But didsppointed after I baked them.

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7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Sorry they weren't everything you hoped for! We all have individual tastes so there really is no way of knowing for absolute certain whether you'll like a recipe as much as others do, eh?

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7 months ago Virgil Richardson

Any thoughts on whether or not this recipe would work well with a gluten free flour?

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7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I imagine they would. You might need to decrease the liquid very slightly. I find that gf all-purpose mixes tend not to absorb quite as much moisture as regular ap flour.

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7 months ago celtkath

Wow! When I taught in a very rural community I used to bake these in my wood oven to take to my 89 year old Gramma who lived in a hotel in downtown Los Angeles. I used about 1/4 t freshly grated nutmeg and about 1/4 y freshly grated ginger root, 1 1/2 C Whole Wheat pastry flour. No other flour or spices except the zest

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7 months ago celtkath

They were fantastic. She'd take home four for the week. I always used Saigon cinnamon for the sugar topping. Thank you for the memories and replacing the long lost recipe. I'm baking these in my city oven in the morning. Think I'll try T. Kelleher's overnight method. Supposed to read 1/4 t ginger.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So. Cool.

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8 months ago JudyFoodie

Made these over the holidays, delicious. Look forward to trying them again and varying the flavors. Less lemon, more vanilla and cinnamon, etc.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, I think there's a ton of room to play with flavor variations!

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8 months ago Erin

Delicious and the description is right on- "the best doughnut hole you've ever eaten." Note- do NOT skip the orange zest and add some vanilla bean to the cinn/sugar mix.

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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8 months ago Ryan

Make these this morning and they were a bit gritty. I admit to being a terrible baker (following directions isn't my strong suit), but feel a bit more milk may remedy the problem. My boys did love them!

Sausage2

7 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hmm, I have no idea how they would have gotten gritty. Hopefully it will go better if you try again!

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9 months ago Lizziemac69

This is a fabulous recipe. I have made it now three times and each time my family goes nuts! It's a little bit labor intensive for a brunch/breakfast dish, and I wonder if it would work to brown the butter the day before and then put it back in the fridge and proceed from that point in the recipe on the day of baking. Varying the spices is nice. And they are lovely re-heated for several days beyond baking!

Tad_and_amanda_in_the_kitchen

9 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Doing the butter ahead of time should work -- you'll just need to melt it without heating it much in the morning. You could also mix together the dry ingredients the night before. Thanks for your comment!

Sausage2

8 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I agree with Amanda.

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I realized after I posted my note that I made it sound as if it were my recipe -- sorry about that, fiveandspice! Was just trying to help!

Sausage2

8 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh of course, that's what I assumed! :) I'm glad you jumped in.

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9 months ago Marji

if you use cake flour instead of all-purpose they will be lighter and fluffier....puffs!!

Sausage2

8 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Good idea!

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10 months ago Mlouise

For years, when I had weekend company, I would get up at dawn to make muffins or scones. Too late, I discover that Thomas Kelleher in the Bouchon Bakery Book, recommends making muffins the day before and let them sit in the frig unbaked...who knew! It works great...worth a try with these. I will report back in a week.

Sausage2

8 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hope it worked well!

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10 months ago Jessica Edelman

Are there any make ahead tips? Can you make these a day in advance and re-heat them before rolling in sugar?

Sausage2

8 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes you can.

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10 months ago Mlouise

This is very similar to one of the first things that I made on my own...from The Betty Crocker Cookbook For Boys and Girls! Great then and still great.

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10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Some things are timeless. :)

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7 months ago celtkath

Mlouise and Lis, Betty Crocker's French Breakfast Puffs is exactly the recipe I used from a cookbook I found in the farm house my family lived in.

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10 months ago Lis

These have long been my family's favorite. They were in a cookbook and named 'French Breakfast Puffs.' The recipe I am familiar with never had any spices in the batter, so I simply added freshly ground nutmeg. These are a true 'cake' muffin and the simplicity of the butter-rich flavor with a dash of nutmeg is enough. I don't believe there would be any added benefit by freezing the dough- but try it what do you have to loose and perhaps everything to gain. They double well and well for smaller hands, mini-muffin pans work well. The minis also work extremely well for a party. But they are still my Daddy's favorite piping hot from the oven before the others come down and eat them all!

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes! I developed this recipe based on one a friend gave me for something called French breakfast puffs. She got it from her godmother, who got it from a friend, but somewhere down the line, somebody must have had that cookbook!

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10 months ago beekeeper

These are very good but both my husband and I liked them better plain without the cinnamon sugar topping.

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Totally understandable! That would make them a bit lighter, too.

Stringio

10 months ago Brenda Bard

grandma favorite for company

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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10 months ago Nuala

I typically freeze gougere dough before baking for minimal last minute prep (scoop spoonfuls onto a cookie sheet, freeze, and throw in a ziploc). Do you think this would work with these as well?

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I imagine it would, but I'm not totally sure. Let us know if you try it!

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10 months ago SweetLisa

These looked so good I just had to try them but G/F as I have a wheat allergy. I subbed 210g of my home-mixed gluten free flour mix and followed the rest of ingredients and directions as written (with extra large "pinches" of the spices.) Allowing them to cool in the pan for one minute, I just finished dipping and rolling them and popped one bite into my mouth. OMG. Heaven. Light, cakey but ever so subtly dense and lightly spiced. Going into the permanent weekend breakfast rotation! Next time I will try baking them in my mini-muffin tin to serve as doughnut "holes." May take a wee bit more work to dip/roll but SO worth it! Thanks!!!

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad they worked so well!

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11 months ago Careybeth

I made these yesterday and they turned out great. Next time I will add extra nutmeg to the batter but other than that the recipe stands on its own. We actually liked them better the next day. Don't cover them too tightly though, or they will get a little soggy.

Sausage2

11 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad you liked them.

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11 months ago upanetha

So easy to make, they were so delicious. i had to add a little more milk as in the batter was too thick. the cakes were too moist outside the next day i do not know if it was suppose t happen like that but ENJOYED IT!

Sausage2

11 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad you liked them!

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11 months ago Catherine Gaede

These look just like what I devoured yesterday at a Sunday Brunch! I was initially discouraged from thinking about creating my own, home-version because I assumed it would involve deep-frying--something I have not mastered due to fear! So, thank you for helping me re-create the delicious experience at home. And now I can park myself next to the oven with a glass of milk!
yummmmm!

Sausage2

11 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Perfect! Happy to be of service. :)

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12 months ago Emily Smith

Unbelievably easy and super delicious.. I couldn't help but try one warm out of the oven.. but I also cannot wait to have one with some coffee this evening as I unwind from my day. Thank you for the recipe!!

Sausage2

11 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad you liked them!

Stringio

about 1 year ago pattyrat

Made these yesterday for Sunday morning breakfast. They were very good, if not quite what I would call "puffs." Regardless, they were fairly quick and easy to make and have a lovely spice flavor. Enjoyed a leftover with my coffee this morning, still good.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks! And, I really have no idea why they're called puffs. The original recipe I developed them from called them puffs, and I just kind of kept the name!

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11 months ago Pam

I definitely wouldn't call these puffs either. I expected something light and fluffy. They were still good, but they were more like heavy muffins to me.

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about 1 year ago Jan M Barger

These have been a Christmas Morning tradistion for years! I love them.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Nice.

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about 1 year ago Matthew Rasmussen

These are fantastic, easy and quick to make. I definitely agree with the recommendation to eat them warm, out of the oven.

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about 1 year ago June

So yummy. We made them with half whole wheat flour and half all purpose flour and they turned out great! We also rolled them in brown sugar for a nice little crunch!

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmm, brown sugar! Glad you guys enjoyed them!

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about 1 year ago Katie

Thanks to this incredibly simple and insanely delicious recipe, I'll never get away with serving store-bought donut holes for weekend breakfasts again. This was a hit with my husband and definitely a new favorite. Thank you for sharing!

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad they went over so well!

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about 1 year ago Maria Virginia Gonzalez

Hi! I would love to try this recipe tomorrow morning but the only thing that I have when it comes to butter is "I-can't-believe-is-not-butter" butter. Would that work? I get out late from work.

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I really have no idea how butter substitutes behave in baking since I've never used one (I'm a real butter devotee! :) ), but maybe someone else knows.

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about 1 year ago Chloe8

My neighbour used to make some of these for me after school. Reminds me of the Good old days.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Fun! What a great memory.

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over 1 year ago sofia j. jacobsen

My father -in-law was from Denmark and made these and they were called abel-skivers!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

They do look a lot like aebel-skivers, don't they?! They're made quite differently. Rather than a pancake batter in a special aebel-skiver pan, these are more like a muffin/cake batter in a muffin pan. They look round because the muffin cups were kept at a low level of fill.

Stringio

over 1 year ago Mary Bechard

I substituted pumpkin for the milk and used pumpkin pie spice- they are amazing! My husband says they are better than doughnuts!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! That sounds fantastic!

Food52

over 1 year ago Manhattan Tart

Judith, please let everyone know if it does work in your aebelskiver pan. I love my pan and don't use it enough!

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over 1 year ago Judith Weller

Will this recipe work in an Aebelskiver pan?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

We haven't tried it but seems like a worthy experiment. Hopefully fiveandspice will weigh in!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hi! I don't really know. I'm ashamed to admit that I've never actually used an aevelskiver pan - our Danish friends always just invited us over so we never had to make our own! But, I would definitely think it would be worth giving it a try. It seems like a lot of things besides pancake batter cook up surprisingly well in an aebelskiver pan.

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Em- a friend made these for my birthday yesterday and they're out of this world!! Wonderful recipe! Thanks!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh yay! I'm glad you enjoyed them. And HAPPY (belated) BIRTHDAY!!! I hope you had an awesome one! :)

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you!!
I must confess that I just made them again. My boys were NUTS for them. Hubs too. ;)

Stringio

over 1 year ago Cynthia Samphire

I was staring at the world outside covered in a fresh blanket of snow on April 15th. And I was annoyed at the weather. These improved everything. Yummy, and to think I never would have discovered it without yummly.com, that would have been a shame.
I think this recipe is going in my to play with whenever I want to mess around pile. How can I resist? Especially seeing as how everytime I use a muffin tin things stick and these popped out perfectly cooked. Fantastic.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oof, I know. We've been getting hit by snowstorm after snowstorm for the past week as well. It's getting a little old. Glad these could bring you a little happiness in the midst of the cold!

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over 1 year ago het

I managed to try a small batch and they turned out to be awesome! Thanks for the recipe fiveandspice!!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad it worked well!

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over 1 year ago het

Hi! just going through the recipe made my mouth water. I am a newbie when it comes to baking- could you please post the recipe ingredients in metric system for me- I would rather try making 6 puffs for starters.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hi het! I do hope you give this recipe a try. I've never made this recipe using metric measurements, so I don't know what the conversions would be without either whipping up a batch or looking up the weight conversions online (there are some sites that help you do that). Unfortunately, I simply don't have any time for that today, or in general with my recipes. It's kind of one type of measurement or the other. I might be able to this weekend, but I don't have high hopes. But, hopefully you can use a recipe conversion/measurement site to help you out. Sorry I'm not more helpful! :)

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over 1 year ago DJYella

just made these with my 3 year old daughter and they were delicious! As an extra bonus, she LOVED being responsible for the dipping and sugaring (although she dipped and sugared her finger more often than the actual breakfast puffs). Thanks for posting this super recipe!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Dipping and sugaring is such a great job for a 3 year old. What a grand idea. Glad you guys liked them.

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over 1 year ago cate

these were terrific! thanks for making our V-Day morning very tasty. (and i'm wondering why i only brought one to work with me...)

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome!! Happy Valentine's Day to you!

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over 1 year ago sel et poivre

Finally made these for my afternoon tea. So light and airy. I did however cut down the (brown raw) sugar to 80g (sorry, metric works best for me) and browned the butter yet again before dipping them in the cinnamon-sugar mix. So so good! Thanks!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmm, the more brown butter, the better, eh?! :)

Epietzsch

over 1 year ago borntobeworn

I made these this morning and they are great. The next time, I think I'll just brush the tops with butter and sprinkle on the sugar/cinnamon since they are a little too sweet for us for breakfast.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Sounds like a great idea.

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over 1 year ago LULULAND

HI THERE,JUST MADE THESE THIS MORNING.VERY GOOD! I DID CUT DOWN THE BUTTER IN THE RECIPE TO 1/4 CUP,AND THE BUTTER THAT THEY WERE DIPPED IN TO 4T.THEY DIDN'T SUFFER MUCH! MAYBE NEXT TIME I'LL ADD MORE NUTMEG AND A LITTLE CARDAMON. THANKS FOR THE RECIPE!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome! Thanks for letting me know.

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over 1 year ago peicook

Hope this is not an FAQ, but are they freezable?

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

They do freeze well. But, freeze them without having dipped them in butter and cinnamon-sugar. Then, when you're ready to serve, rewarm them gently in the oven and do the dipping then, so they're freshly dipped and have a nice texture!

Johnwalker

almost 2 years ago shiftins

MMMMmmm cinnamon for breakfast! takes me back to when I used to eat cinnamon toast crunch.

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hehe, you were one of those kids I was totally jealous of then! We mostly ate flatbread with cheese for breakfast!

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over 1 year ago Kitchen Butterfly

I dont think you missed much. I got my kids cinnamon toast crunch just before I went away on a trip, I came back to see they'd polished off half a huge box....and when I tasted some, I knew why they loved them - pure sugar overload. Flatbread and cheese is way to go! Thank your mum and dad.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I do thank them. I feel lucky that I have a preference for light, savory breakfasts on the whole, though every weekend I do seem to concoct some fun, not at all traditional breakfast, just to keep things interesting!

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Just made these for a late breakfast on this rainy, chilly morning in Brooklyn. Family very happy and full!

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

There's nothing so lovely as a happy and full family! Glad you guys enjoyed them. :)

Nasturtiums

almost 2 years ago clementinebakes

These are tasty! All the butter makes them very rich- they're perfect with a french press of coffee. My sweets-loving husband ate 3 1/2 before I realized what he'd done.

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! Glad they went over so well!

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almost 2 years ago triedntrue

yum. can't wait to try! This recipe reminds me of a breakfast treat, "dirt bombs" I had in Cape Cod from the Cottage Street Bakery in Orleans. They melt in your mouth.

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Love the name "dirt bombs!" So catchy. Hope you enjoy these!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I hope it works well for you too!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

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about 2 years ago Hot Mamma

I hope this recipe is as easy as it seems, can't wait to try it!!

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about 2 years ago MWetzel

Making these for my sons last day of High School/First Day of the rest of his life. Way To Go CAMO my doughnut lover : P

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about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Huge congratulations to your son!!!!!! What an exciting time of life! And, there may be truly no better way to start it off than with a celebratory donut muffin! :)

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about 2 years ago MWetzel

My son Camo gave these a thumbs up. Are we able to post photos on Foo52?

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over 2 years ago orlenda

OMG these sound amazing! cant wait to try them!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Enjoy! :)

Ozoz_profile

over 2 years ago Kitchen Butterfly

Better on day 2, and no warming required. We just kept them in a container with a lid and they were fine.

Ozoz_profile

over 2 years ago Kitchen Butterfly

We so loveeeeeeeed these, they were even better, I think on day 2. Thank you for a great, great recipe thats a cross between cake and scone! Well done.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! I'm thrilled to hear it! Thanks for letting me know!

Ozoz_profile

over 2 years ago Kitchen Butterfly

We so loveeeeeeeed these, they were even better, I think on day 2. Thank you for a great, great recipe thats a cross between cake and scone! Well done.

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over 2 years ago steph.luv

YUM YUM YUM!! Made these on Friday night for friends and they went down a treat. Already been asked to make more!

Thanks so much for this tasty recipe.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's SO great! I'm glad everyone liked them!

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over 2 years ago tanmeet

hi! I have a ? I am going to make these for a cocktail party. Whats your best advice in reheating them? In oven, microwave? Sugar them first and then reheat them later?

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hi tanmeet! Definitely use the oven. The microwave will make them soggy. They're the best if they're reheated and then dipped in the butter and cinnamon-sugar, but that will be a little more time consuming in the party moment. They're perfectly tasty pre-dipped and sugared and then reheated in a 325F oven until warmed through. So I would do that, and then you can whisk them right out on your party platter.

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over 2 years ago lichtblick23

I just made these two days ago for my daughter's teacher's birthday. They are super yum, BUT I got the recipe from a book called, "Gifts of Good Taste," published in 1989. The recipe was much simpler though. This recipe sounds more gourmet, but they look exactly the same.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Cool. I've never heard of that book, but I love the title! I think a bunch of different variations on this idea are floating around out there. If you ever give this version a try, do let me know what you think and how they compare!

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over 2 years ago Seaward

I just stumbled across Food52 this week and am in seventh heaven and the first recipe I tried was the Cinnamon Sugar Breakfast Puffs. Oh my! They are even better than the picture looks and the picture is divine. I thought it might be a challenge to handle the hot puff when it came out of the oven, but it was no problem at all. Thank you so much fiveandspice!!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is wonderful! I'm so happy to hear that! And, welcome to food52, you are going to LOVE it as you explore more!

Food52

over 2 years ago Manhattan Tart

Why was I worried about NOT finishing these? I've got a family of four and, in my New Year's resolution mode, I only ate HALF of one (yes, stopping at half WAS an Herculean effort) and we STILL finished off the batch. The only thing I did was omitted the zest (daughters don't like "misplaced citrus." Don't ask...) and added some vanilla. I was worried about them crumbling out of the pan but they came out beautifully. Mine weren't particularly brownish or dark golden but, at 24 minutes, were done and ready for their butter bath and sugar roll. SO delicious and SO easily put together in a hot second when ingredients are pre-measured the night before. Yum -- and THANKS!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is great! Thanks for sharing. Also - though I disagree with them! - I love your daughters' expression "misplaced citrus." Too funny!

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over 2 years ago LizC

I made these Christmas morning and my husband said they were the best thing i had ever made --ever!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! What a compliment. That's so great!

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over 2 years ago keo89

I made these and they were AMAZING! the only thing I would do differently would be to make them in a mini cupcake pan instead of the normal size. This way they are easier to just pop in :)

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! Glad you liked them. I've heard from others who have tried it that the mini muffin pans work well.

Thewire

over 2 years ago eatingandediting

I made these over the weekend for guests who were in for New Year's Eve. Four of us polished off 12 of them. It was before we started our resolutions. ;)

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hahaha. Good timing then! I'm so happy to hear you and your guests all enjoyed them!

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over 2 years ago Mitzish

Made New Year's morning! Fantastic. These will definitely become a staple in our home.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you! I'm so glad. And Happy New Year!

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over 2 years ago LizK

Almost identical to Marion Cunningham's recipe.... from The Breakfast Book. I also like her ginger muffins.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

How interesting! I've heard of The Breakfast book but I've never seen it. I love the sound of ginger muffins, and actually I just made these again for a breakfast and I added some chopped crystallized ginger, which was delicious!

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over 2 years ago cambio2

this is the first recipe i tried off of food52. i made these for my son im not a big cinnamon fan. so i started off totally messing it up buy putting all the dry stuff in the mixer but they still turned out awesome :) thanks

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's fabulous! Thanks for letting me know!

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over 2 years ago Juli G

I have to say thank you so much for this recipe. We are on Winter Break (obviously :) ) and my daughter who is 10 and I made these not once but we are on our thrid batch in two weeks. They are insane. I do them in the mini muffin tins and we eat one dozen and freeze the other unsugared (if that is really a word) Thanks again !

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, that is just so great to hear! I am so happy to hear that you guys enjoyed them and have been getting to cook together so much. How fun!

Hilary_sp1

over 2 years ago Hilarybee

I don't know if you saw this:
http://smittenkitchen.com...

but I am curious about the "And others" credited by Deb...

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Ha! That's so funny! Must be something in the air - I like to think we all inspire each other, anyway! :)

Ging

over 2 years ago clcatto

Oh Yum!! I can't wait to try these!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hi! Sorry I missed your comment! I've been traveling, and I somehow missed the notification. Anyhow, if you try them, I really hope you enjoy them, and please do let me know what you think!

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over 2 years ago mksgurl1

Made these Sunday morning and they were absolutly delish. easy yet comforting

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So glad you enjoyed them!

Hilary_sp1

over 2 years ago Hilarybee

I made mini ones for a client's brunch party. They were a HUGE hit. Everybody loved them! I'm considering making meyer lemon ones next week, rolled in vanilla sugar.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome! Love the meyer lemon and vanilla sugar idea. That sounds wonderful!

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over 2 years ago Cookie16

Holy crap these look good! They remind me (visually) of these amazing pumpkin fritters I had in Cambridge recently. I just might have to make these beauties ! Thank you :)

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Haha, thanks! Hmmm, and it would be interesting to try out a pumpkin version. I'm going to think about that a bit.

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over 2 years ago NinaAndre86

These were AMAZING... Had them for a movie night snack. Definitely making these again for an upcoming brunch. Im going to try to make them in a mini muffin pan next time.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I love the idea of mini versions! Yum! And thanks, I'm glad you liked them!!

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over 2 years ago Nonnie7

Could not wait till Christmas! Bought muffin pan just for these. They are GREAT!! I'm not a great baker,but these were so easy. I will be making these again for my special guest and family. Merry Christmas.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh good! I'm so happy you liked them! Have fun with your special guest and family, and the Happiest of Holidays to you!

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over 2 years ago TheWimpyVegetarian

Yay!!! I'm so happy! This is a really wonderful recipe! Happy Holidays!! I really hope to make these over Christmas.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much ChezSuzanne! You're so sweet! And, if you make them, do let me know what I think! Your fab squash rings are going to be on our menu, yum.

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over 2 years ago gingerroot

I made these yesterday morning with L & C and, as expected, they were amazing! Wonderfully cakey and fragrant, and then so good dipped in melted butter and rolled in cinnamon sugar. We were so happy to be on the mend after four days of being home sick we didn't really think about how we'd eat all twelve of these...we did our best with four and a half and popped the rest of the un-buttered/sugared ones into the freezer.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, I'm so glad you're all on the mend! Being home sick is so un-fun! I hope you also had lots of tea and honey, and I'm so flattered you chose these to celebrate! 4 1/2 is pretty darn good, and they do freeze and rewarm well. All the best, and continued improved health to your little ones!

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over 2 years ago gingerroot

Just polished off the last of our batch with a much needed second cup of coffee...they freeze and rewarm remarkably well. The one I just ate was not buttered and sugared - it was a perfect mid-day treat!

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over 2 years ago Ms. T

Congratulations! These are definitely on my must-try list :)

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much Ms. T!

Steve_dunn02

over 2 years ago Oui, Chef

Way to go, Emily....can't wait to try these!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Steve!

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over 2 years ago cristinasciarra

Congratulations, fiveandspice! I will definitely be trying these out for my cinnamon and doughnut-loving sister.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much cristinasciarra! And congratulations to you again on being a finalist with your lovely breakfast sandwich.

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over 2 years ago Summer of Eggplant

Congrats!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you!

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over 2 years ago creamtea

Congratulations, fiveandspice--these are on my to-do list.

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over 2 years ago creamtea

Congratulations, fiveandspice! these are on my to-do list!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you creamtea! I hope you enjoy them!

Fb

over 2 years ago BlueKaleRoad

Congratulations! Such a sweet story for a lovely recipe. I look forward to making these puffs.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks BKR! And, truly, I should be thanking my friend and her godmother for the inspiration.

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Congratulations on your win with these little lovelies!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you b!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats fiveandspice!! These are on our Christmas morning menu!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! Thanks Mrslarkin! I'm absolutely flattered.

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over 2 years ago gingerroot

So happy for your win, fiveandspice!! Congratulations!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks gingerroot!

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over 2 years ago Midge

I knew it! Yay fiveandspice!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Midge! :)

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over 2 years ago Panfusine

Congratulations 5&S.. well deserved win!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Panfusine!

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over 2 years ago kate

Congrats on the well-deserved win!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Kate!!!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congrats to you I think this is a fabulous recipe and a well deserved win!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much sdebrango. That's so sweet of you to say!

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over 2 years ago Bevi

Congrats 5&S! And I just love your blog - it's beautiful!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Bevi! And, I'm so glad you like my blog too! That's so great to hear.

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over 2 years ago AnujaV

I made these yesterday and they turned out great!!!! Will definitely make them again:) thanks!!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So happy you liked them!

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over 2 years ago kitchengardener

My family has been making something similar for years, maybe since the 1950's- we call them French breakfast puffs, and Elena is right, they have magical powers. No holiday breakfast would be complete without them!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's so cool! I hope my version has similarly magical powers! :)

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over 2 years ago The Teacher Cooks

This is a great recipe that I could WOW my high schoo students with!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh yes! I could totally see HS students loving these. And, they'd probably enjoy making them themselves, too.

Lorigoldsby

over 2 years ago lorigoldsby

Oh yummy! I want these for breakfast, for dessert, for RIGHT NOW!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hehe! Thanks lori! I think you definitely have permission to eat them for both!

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over 2 years ago Elena

These things are great! They are in my mother's home ec textbook from the 1950's, an old Betty Crocker. Be careful how you wield the power of the puff, though. One of my beaux proposed after I made these! I let him down easy. . .

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! That is a powerful puff! I wouldn't be surprised at all if the original recipe from my friend's godmother was from an old Betty Crocker - she's that generation. And the original puffs I first tried are good, but I have to admit, I like them better with all my changes (obviously not an impartial judgement! :) ).

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over 2 years ago Ms. T

If I give you my address, will you please FedEx some puffs right away? Congrats on being a finalist. I love your notes--what a great tribute to your friend.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hahaha! Thanks Ms. T. If you can think of a way to keep them fresh and warm in a box, I would so ship some to you!

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over 2 years ago Foodiesister

Wow, these look delightful. I'm a fellow Minnesotan and so anxious to try these. I have been looking for a spice cake donut recipe since sampling some this fall at a Northfield Apple Orchard. They were unforgetable and these look like they'll satisfy the craving.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh I hope you enjoy them! I went to college in Northfield (Carleton) and used to *love* the apple picking. Of course, it's not bad out here in New England either, but I have to say (hope I don't offend anyone here!) I like Minnesota apples and donuts better!

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over 2 years ago kate

Oh yum! These sound delicious. I'll definitely be making at least a batch or two around Christmas! Congrats on the finalist nod!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Kate! And congrats again on your punch. Obviously we need to have another Boston area party!

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over 2 years ago kate

Obviously.

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over 2 years ago creamtea

yum, f&s! Butter and more butter. I look forward to making these!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Butter!!! Yes. :) Thank you creamtea.

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over 2 years ago Midge

Hurray fiveandspice! These look so delicious. I'm afraid I'd be parked right in front of that festive serving platter.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much Midge! Wish you were here! I'd rush a batch over to you!

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over 2 years ago Midge

Me too!

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over 2 years ago Parties That Cook

YUM! Those look and sound AMAZING. I would suggest pairing with a Mocha Crème Anglaise - get your coffee and doughnuts in one swoop! We've got a tried and true recipe here: http://bit.ly/vLMJEH

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow, a mocha creme anglaise. Now that would be some serious decadence.

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over 2 years ago Bevi

Congrats! These are great, and your story is very sweet.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Bevi.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay 5&s! These sound deelish! Congrats!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you kindly mrsl!

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over 2 years ago Meatballs&Milkshakes

Congrats! They look delicious and no deep frying! I will definitely try these out!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks! I'm actually kind of scared of deep frying, so I definitely find the no deep frying a plus with these. (Though, the butter dip keeps them from being anywhere near healthy, I'm afraid.)

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over 2 years ago Kitchen Butterfly

They look stunning fivenspice - hearty congratulations!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks KB. All of your breakfast creations are simply stunning as well!

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over 2 years ago emilyolson80

Congrats fiveandspice! Looks like a great treat.

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks emily!

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I knew it! Yay FiveNSpice!!!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much aargersi!!! Although, I still think your hold the nothing breakfast strata looks kind of like the ultimate in breakfast experiences.

Fb

over 2 years ago BlueKaleRoad

Congratulations - these look divine! I'm with you on the browned butter. Love your recipes!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you BKR! Always brown that butter, right?! :)

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over 2 years ago jwiz

How have I never eaten these?!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Haha! They were more a dish from my college days, before I knew you!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

These are so wonderful, congrats on being a finalist. So happy for you!!!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you sdebrango! Very kind of you!

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over 2 years ago Panfusine

Congrats on the well deserved finalist pick!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Panfusine!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These look perfectly delicious, and a must-try!! Congrats! ;o)

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much AJ!

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over 2 years ago EmilyC

Congrats fiveandspice -- these look addictive!

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over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you EmilyC. I must say, I get addicted to them whenever they're around.

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over 2 years ago gingerroot

Hooray!! Congrats, fiveandspice! I was almost certain your sticky buns would be a finalist, but these are equally amazing. I'm thrilled for you!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you gingerroot!!! I'm so psyched. I think the sticky buns are also delicious, but I must say, these puffs do give you more payoff for the time and work! :)

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! These sound truly delicious.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much!

Birthday_2012

almost 3 years ago luvcookbooks

Meg is a trusted home cook.

Five and Spice, my father makes these for breakfast, and I've never had them anywhere but at his breakfast table. Thank you so much for putting up this recipe, it makes me think of him. He made breakfast for us every single day-- my mom, not a morning person, got coffee in bed while he got us up and off to school...

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is so cool luvcookbooks! Thank you for sharing that story - your dad sounds wonderful. If you make these I hope they meet your expectations!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This reminds me of doughnut muffins, but even better! Love the spices - YUM!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks HLA! I must admit, I've never actually had a donut muffin(!), but I'd imagine these are pretty similar - similar premise. But, it's so much more fun to call something a puff!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love the headnote, and the recipe sounds great! Especially dipping in butter and sugar and eating while warm. Can almost taste them,

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yeah, the butter dipping and sugar rolling is definitely the kicker here!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

YUM! I am making your gingerbread with burned caramel right now (caramel is doing it's thing) and now I want these too - I have never met a FiveNSpice recipe that I didn't love!!!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awwwwww! That's so nice of you to say! Thanks A. I could say the exact same about your recipes.