These little puppies are pretty amazing! They are like a cross between a doughnut, sweet bun, and deliciousness. Better than a 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. Oh no!
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 an 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
• A 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 bread 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!).
If you make my Cinnamon Sugar Bonbons Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
125g Strong white flour For the covering 20g – 30g Butter, melted 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.
How do you make Cinnamon Sugar Bonbons
1/2 tsp. Salt
10g Butter, melted
20g Caster sugar
7g Quick yeast or 15g fresh*
1 Egg yolk
60ml Milk, slightly warm
75g Caster sugar
1 tsp. Cinnamon
Try out our Cinnamon Sugar Bonbons recipe and post your results below in the comments…
125g Strong white flour
For the covering
20g – 30g Butter, melted
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.