GINGER-STUDDED CINNAMON-TOAST DONUT HOLES

Serves: 6

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GINGER-STUDDED CINNAMON-TOAST DONUT HOLES

Cook time: 50 MinTotal time: 50 Min

Ingredients

FOR THE CINNAMON SUGAR COATING

• 2/3 cup (4 5/8 ounces) granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 6 tablespoons (3 ounces) unsalted butter, melted

FOR THE DONUT HOLES

• 1 cup (4 1/2 ounces) unbleached, all purpose flour
• 1/4 cup (1 3/4 ounces) firmly packed light brown sugar
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon table salt
• 1/4 cup milk (whole milk is preferred)
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 4 tablespoons (2 ounces) unsalted butter, melted
• 1/4 cup chopped crystalized ginger

Instructions

1. To make the cinnamon sugar: Put the sugar and cinnamon in a large ramekin or small bowl and stir until well blended. Set aside along with the melted butter.
2. To make the donut holes:
3. 1. Arrange an oven rack in the center of the oven and heat the oven to 375°F. Lightly grease twenty mini muffin cups.
4. 2. Whisk the flour, brown sugar, baking powder, ginger, and salt until well blended. Put the milk, egg, and vanilla in a small bowl or a 1 cup measuring cup) and whisk until well blended. Pour the liquid over the dry ingredients along with the melted butter and the crystalized ginger. Using a rubber spatula, gently fold (no stirring) until just blended. Using a 1 tablespoon scooper, divide the batter evenly between the prepared muffin cups. Bake until a pick inserted in the center comes out clean, 8 to 10 minutes.
5. 3. Set the pans on a rack and let them cool for about 3 minutes. Invert the pans and release the donut holes onto the rack. When they are still very warm but cool enough to handle, put the melted butter and cinnamon sugar in small bowls and arrange them on the counter along with a serving plate.
6. Working with one hole at a time, roll in the butter and then the cinnamon sugar until completely covered and set on a serving plate. (Any remaining cinnamon sugar can be covered and stowed at room temperature for up to one week.) Serve immediately or cool completely cover, and stow at room temperature for up to 2 days.

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