Grandma Bakes Bon Appetit's Dirt Bombs

Ingredients

• 2.25 cups All-Purpose Flour (sifted)
• 0.67 cup Granulated Sugar (for the batter)
• 2 tablespoons Baking Powder (double‑acting)
• 1 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Ground Nutmeg (freshly ground if possible)
• 1 stick Unsalted Butter (room temperature, cut into cubes)
• 1 large egg Large Egg (room temperature)
• 1 cup Whole Milk (room temperature)
• 0.5 cup Granulated Sugar (for the cinnamon‑sugar coating)
• 1 tablespoon Ground Cinnamon (freshly ground if possible)
• 6 tablespoons Unsalted Butter (melted for coating)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 375°F

2. Combine Dry Ingredients

   Measure 2 ¼ cups flour, 2 / 3 cup sugar, 2 tbsp baking powder, 1 tsp salt, and ½ tsp nutmeg. In a bowl whisk the flour with baking powder, salt, and nutmeg; keep the sugar separate for later.

   Time: PT5M

3. Cream Butter and Sugar

   In a large mixing bowl, add the room‑temperature butter and the 2 / 3 cup sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT5M

4. Add Egg

   Crack the egg into the creamed butter‑sugar and beat until fully incorporated.

   Time: PT1M

5. Incorporate Wet and Dry Mixtures

   With the mixer on low, add half of the flour mixture, then half of the milk. Repeat with the remaining flour mixture and milk, mixing just until combined. The batter will be thick.

   Time: PT5M

6. Fill Muffin Pan

   Grease the muffin pan generously with non‑stick spray or butter. Using a spoon or ice‑cream scoop, divide the thick batter evenly into the 12 cavities, filling each about ¾ full.

   Time: PT5M

7. Bake Donut Muffins

   Place the pan in the preheated oven and bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

   Time: PT20M

   Temperature: 375°F

8. Cool Slightly

   Remove the pan from the oven, let the donuts sit for 5 minutes, then transfer them to a cooling rack to cool completely (about 5 more minutes).

   Time: PT10M

9. Prepare Cinnamon‑Sugar Coating

   In a small bowl combine ½ cup granulated sugar with 1 tbsp ground cinnamon; stir until evenly mixed.

   Time: PT2M

10. Melt Butter for Dipping

    Place 6 tbsp butter in a microwave‑safe bowl and melt in the microwave for 20‑30 seconds, watching closely to prevent burning.

    Time: PT30S

11. Coat Donuts

    One at a time, dip each cooled donut into the melted butter, letting excess drip off, then immediately roll it in the cinnamon‑sugar mixture, giving it a good swirl to coat all sides.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Whole wheat pastry flour
• Instead of Granulated Sugar: Brown sugar, Coconut sugar
• Instead of Baking Powder: 1 tsp baking soda + 2 tsp cream of tartar
• Instead of Salt: Kosher salt
• Instead of Ground Nutmeg: Ground cinnamon, Allspice
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Large Egg: Egg substitute (e.g., 1/4 cup applesauce), Flax egg
• Instead of Whole Milk: Almond milk, Oat milk
• Instead of Granulated Sugar: Powdered sugar
• Instead of Ground Cinnamon: Pumpkin spice, Cinnamon sugar blend
• Instead of Unsalted Butter: Margarine, Vegetable oil

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Measuring Cups and Spoons
• Muffin Pan
• Non‑Stick Spray or Butter (for greasing)
• Rubber Spatula or Spoon
• Oven
• Microwave‑Safe Bowl
• Cooling Rack
• Small Bowl for Topping Mix
• Tongs or Fork (for dipping)

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature (375°F).
• Cream the butter and sugar until light and fluffy.
• Alternate adding dry and wet ingredients without overmixing.
• Bake until the donuts are golden and a toothpick comes out clean.
• Dip each donut in melted butter then coat with cinnamon‑sugar mixture for the signature “dirt” finish.

Chef Tips from the Video

• For extra fluff, sift the flour together with the baking powder.
• A pinch of vanilla extract in the batter adds depth without changing the classic flavor.
• If you prefer a richer flavor, substitute half the milk with buttermilk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually on a tray, then transfer to a zip‑top bag; lasts up to 2 months. Reheat in the oven.

Room temperature: Best eaten within 2 days; keep in a sealed container.

Make-Ahead Tips

• Bake the donuts a day ahead and store in the fridge; re‑heat briefly before coating.
• The cinnamon‑sugar coating can be prepared up to 2 days in advance.

Frequently Asked Questions