Cottage Street Bakery "Dirt Bombs"

Cottage Street Bakery Dirt Bombs

Cottage Street Bakery Dirt Bombs

The crust of muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar. Get the recipe for Cottage Street Bakery Dirt Bombs »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.

Cottage Street Bakery "Dirt Bombs"
The crust of these muffin-like baked donut bites is achieved by double dipping them in melted butter and cinnamon sugar.
Yield: makes about 1 1/2 dozen

Ingredients

  • 4 12 cups unsalted butter, softened, plus more for greasing
  • 3 cups (13 1/2 oz.) all-purpose flour, sifted
  • 1 tbsp. baking powder
  • 12 tsp. kosher salt
  • 12 tsp. freshly grated nutmeg
  • 14 tsp. ground cardamom
  • 3 12 cups sugar
  • 2 eggs
  • 1 cup milk
  • 2 12 tbsp. ground cinnamon

Instructions

  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 14 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.
  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.