Cottage Street Bakery “Dirt Bombs”

Name: Cottage Street Bakery "Dirt Bombs"
Total time: PT0D0H0M
Yield: makes about 1 1/2 dozen
Ingredients: 4 1 ⁄ 2 cups unsalted butter, softened, plus more for greasing; 3 cups (13 1/2 oz.) all-purpose flour, sifted; 1 tbsp. baking powder; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 2 tsp. freshly grated nutmeg; 1 ⁄ 4 tsp. ground cardamom; 3 1 ⁄ 2 cups sugar; 2 eggs; 1 cup milk; 2 1 ⁄ 2 tbsp. ground cinnamon

Serves
makes about 1 1/2 dozen

TODD COLEMAN

The crust of these muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar.

Ingredients

4 ¹⁄₂ cups unsalted butter, softened, plus more for greasing
3 cups (13 1/2 oz.) all-purpose flour, sifted
1 tbsp. baking powder
¹⁄₂ tsp. kosher salt
¹⁄₂ tsp. freshly grated nutmeg
¹⁄₄ tsp. ground cardamom
3 ¹⁄₂ cups sugar
2 eggs
1 cup milk
2 ¹⁄₂ tbsp. ground cinnamon

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Instructions

Step 1

Heat oven to 400°. Grease three 6-cup muffin tins with butter; set aside. Whisk flour, baking powder, salt, nutmeg, and cardamom in a bowl; set aside. Using a hand mixer, beat 12 tbsp. butter and 1 cup sugar in a bowl until fluffy. Add eggs, one at a time, beating well after each addition. Alternate adding dry ingredients in 3 batches and milk in 2 batches; beat until batter is smooth. Spoon about 1⁄4 cup batter into prepared muffin tins; bake until golden and a toothpick inserted into donut comes out clean, 15-20 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely.

Step 2

Melt remaining butter in a bowl; in another bowl mix remaining sugar and the cinnamon. Working one at a time, dip entire donut in butter and roll in the cinnamon sugar. Repeat dipping and rolling; return to wire rack until crust is set.

Heat oven to 400°. Grease three 6-cup muffin tins with butter; set aside. Whisk flour, baking powder, salt, nutmeg, and cardamom in a bowl; set aside. Using a hand mixer, beat 12 tbsp. butter and 1 cup sugar in a bowl until fluffy. Add eggs, one at a time, beating well after each addition. Alternate adding dry ingredients in 3 batches and milk in 2 batches; beat until batter is smooth. Spoon about 1⁄4 cup batter into prepared muffin tins; bake until golden and a toothpick inserted into donut comes out clean, 15-20 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely.
Melt remaining butter in a bowl; in another bowl mix remaining sugar and the cinnamon. Working one at a time, dip entire donut in butter and roll in the cinnamon sugar. Repeat dipping and rolling; return to wire rack until crust is set.