Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ cup (177ml) milk
  • Vegetable oil, for frying (approximately 4 cups/950ml)
  • ½ cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • ¼ cup (57g) unsalted butter, melted

Instructions:

  1. In a large bowl, whisk together flour, baking powder, nutmeg, and salt.
  2. In a separate bowl, cream together softened butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, mixing well after each addition.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  5. Grease and flour a Bundt pan or mini-Bundt pan.
  6. Spoon or pipe batter into the prepared pan, filling each cavity about ¾ full.
  7. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before inverting onto a wire rack.
  8. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  9. Carefully drop cooled puffs, a few at a time, into the hot oil. Fry for 1-2 minutes per side, until golden brown and puffed up.
  10. Remove puffs with a slotted spoon or spider and transfer to a paper towel-lined plate to drain excess oil.
  11. In a small bowl, combine granulated sugar and cinnamon.
  12. While the puffs are still warm, dip them in melted butter, then immediately toss them in the cinnamon-sugar mixture, ensuring they are evenly coated.
  13. Serve immediately and enjoy!