Anti-oil balls breakfast

(also suitable for tonight)

Dipped in butter and sprinkled with cinnamon sugar, these breakfast puffs are for me the memory of Christmas in New York. But not just these by the way (if you missed it: take a look here for more treats from the Big Apple). The airy dough reminds you of donuts, but due to their small size, they resemble more donut holes, and therefore you can take quite a few. Fresh out of the oven, they taste the absolute best, and just for the smell they spread, you want to slide them into the oven right now. An idea for tomorrow morning, at the New Year's breakfast, or just for tonight if you don't like oil balls... Bet they will be gone in no time?

Buttermilk breakfast puffs

For 25 pieces

For the dough
180 grams of flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
100 grams of raw cane sugar
80 grams of butter at room temperature
1 egg
1 tsp vanilla extract
120 ml buttermilk

For the cinnamon sugar
80 grams of butter
100 grams of raw cane sugar
1 tbsp cinnamon

1. Preheat the oven to 175 degrees.
2. Grease a mini muffin tin with butter and dust it with flour.
3. For the batter, mix the flour with the baking powder, baking soda, salt, and nutmeg in a bowl.
4. In another bowl, beat the sugar and butter until light and creamy.
5. Add the egg and beat for a minute.
6. Mix in the vanilla extract.
7. Finally, add the buttermilk and the flour mixture and stir until you get a smooth batter.
8. Fill the muffin cups and bake for 15-20 minutes until done.
9. Meanwhile, heat the butter in a small pan until it turns light brown.
10. Remove the pan from the heat and mix the sugar and cinnamon in a bowl.
11. Take the puffs out of the oven and let them cool for two minutes.
12. Dip the tops of the puffs in the browned butter and then sprinkle them with the cinnamon sugar.