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No Knead Spice Puffs

No Knead Spice Puffs
Similar to doughnut holes, but they are baked, not fried! Paired with some fresh fruit, they are a great addition to a weekend brunch.
Yield 30 doughnut puffs




  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup warm water (110-115°F)
  • 1/2 cup milk
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/4 cup shortening (or butter, soft)
  • 1/2 teaspoon mace
  • 1/2 teaspoon ground nutmeg
  • 3 1/4 cups bread flour
  • 2 large eggs


  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter (melted)


  • In a bowl or measuring cup, dissolve yeast in the warm water; let sit 5-10 minutes. In a microwave-safe dish, heat milk to 110-115°F.
  • In a stand mixer bowl, combine sugar, salt, shortening, mace and nutmeg; whisk together. Add warm milk and stir to combine. Add 1 1/2 cups of flour, yeast-mixture, and eggs. Using paddle attachment, beat 2 minutes on medium speed. Add the remaining flour and beat until smooth, about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl.
  • Cover. Let rise in warm place until doubled, about 30 minutes. Meanwhile, grease muffin cups.
  • Beat down raised batter in about 25 strokes. Fill muffin cups half-full. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups, about 20 to 30 minutes.
  • Preheat oven to 400°F while batter is rising. Bake 10 to 15 minutes or until well browned on sides and tops. Tip puffs in pans until slightly cooled.
  • Prepare topping: Combine cinnamon and sugar in bowl. Dip tops and sides of puffs quickly in melted butter, then roll in cinnamon-sugar mixture. Serve warm.


Photo by Jen Schall.

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