French Breakfast Puffs
Imagine if some mad scientist crossbred a muffin and a donut, dipped it in butter and rolled it in cinnamon sugar. Well, then you'd have a French Breakfast Puff. These little muffin-y donuts, (or maybe it's donut-y muffins?) don't look like much when they pop out of the oven. They're barely golden brown, and with their vintage origin, I thought maybe it was another vintage recipe bust.
I collect vintage cookbooks, and one discovery I've made is that a lot of cookbook authors from the 30s, 40s, and 50s didn't test their recipes. I've had so many failed attempts at vintage puffs, hushpuppies, tortes, flummeries, and any other ridiculous sounding dish. So as I adapted this recipe for a modern kitchen (exchanging shortening for butter, adding an oven temperature and specific bake time, and of course, vanilla)
and kept my fingers crossed while testing it out.
WOW. These are so simple and so amazingly delicious. Please, please, pretty please give these a try!
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