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### **Step-by-Step Instructions for Cinnamon Sugar-Coated French Breakfast Puffs**
Making **Cinnamon Sugar-Coated French Breakfast Puffs** from scratch is simple and straightforward. It’s a great recipe for beginners because it requires minimal steps and doesn’t involve complicated techniques. Here’s a step-by-step guide to creating these perfectly golden, light, and fluffy puffs.
#### **Step 1: Preheat the Oven and Prepare the Pan**
Start by preheating your oven to **350°F (175°C)**. This ensures the oven is at the right temperature when the batter is ready to go in. Prepare a **mini muffin tin** or regular-sized muffin tin by greasing the cups with butter or cooking spray. You can also use muffin liners if you prefer. This will prevent the puffs from sticking and make them easier to remove once baked.
#### **Step 2: Mix the Dry Ingredients**
In a medium-sized bowl, whisk together the **flour**, **baking powder**, **salt**, and **sugar**. Make sure the ingredients are evenly combined and there are no lumps of baking powder or flour. This step ensures that your puffs will have an even texture and rise well during baking.
#### **Step 3: Mix the Wet Ingredients**
In a separate bowl, beat the **egg** with a whisk. Then, add the **melted butter**, **milk**, and **vanilla extract** to the bowl and mix until everything is well combined. Be sure the butter is melted but not too hot, as this can affect the texture of the dough.
#### **Step 4: Combine Wet and Dry Ingredients**
Now, pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until everything is just combined. Be careful not to overmix, as this can lead to dense, tough puffs. The batter should be thick but still spoonable. If it seems too dry, add a splash of milk to loosen it up slightly.
#### **Step 5: Fill the Muffin Tin**
Spoon the batter into the prepared muffin tin, filling each cup about **2/3 full**. You can use an ice cream scoop to ensure each puff is roughly the same size, which will help them bake evenly. The batter will rise during baking, so don’t overfill the cups.
#### **Step 6: Bake the Puffs**
Place the muffin tin in the preheated oven and bake for about **15-18 minutes** or until the tops of the puffs are golden brown and a toothpick inserted into the center comes out clean. Baking times may vary depending on the size of your muffin tin, so be sure to check after 15 minutes.
#### **Step 7: Prepare the Cinnamon Sugar Coating**
While the puffs are baking, prepare the cinnamon sugar coating. In a shallow bowl, combine **granulated sugar** and **cinnamon**. Stir until evenly mixed. This will create a lovely, sweet coating for your puffs once they are baked.
#### **Step 8: Coat the Puffs**
Once the puffs are done baking, remove them from the oven and allow them to cool for **5 minutes** in the tin. After this brief cooling period, gently remove the puffs from the tin and dip the tops of each puff into the cinnamon sugar mixture. You can do this by rolling them in the sugar or using a spoon to sprinkle the sugar on top. The heat from the puffs will cause the cinnamon sugar to stick beautifully.
If you like, you can dip the entire puff into the cinnamon sugar, giving it a more intense coating, or just the tops for a lighter, more delicate crunch.
#### **Step 9: Serve and Enjoy**
Allow the cinnamon sugar-coated French Breakfast Puffs to cool for a few minutes before serving. These puffs are best enjoyed warm, but they can also be stored in an airtight container for up to a few days. Reheat them in the oven or microwave for a few seconds before serving for that freshly baked taste.
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