Badazz Baked Baby Beer Bundts for Breakfast 🍩

Introduction:

If you’re on the lookout for a breakfast treat that’s both indulgent and delightful, look no further than the Badazz Baked Baby Beer Bundts for Breakfast! Inspired by the offerings from King Arthur’s Flour baking catalog, these delectable doughnuts bring a touch of homemade goodness to your morning spread. 🌞

• Cook Time: 12 minutes
• Prep Time: 17 minutes
• Total Time: 29 minutes
• Serves: 6 regular doughnuts or 24 mini-doughnuts

Ingredients:

• 4 tablespoons unsalted butter
• 1 cup cake flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons buttermilk baking mix
• 2 eggs
• 1 cup ale
• Powdered sugar (for rolling)

Nutritional Information (per serving):

• Calories: 333.7
• Fat: 10.1g
• Saturated Fat: 5.6g
• Cholesterol: 90.9mg
• Sodium: 236.4mg
• Carbohydrates: 43.8g
• Fiber: 0.7g
• Sugar: 17.3g
• Protein: 5.2g

Instructions:

1. Preheat oven to 375°F. Ensure your oven is nice and toasty for the baking adventure ahead.

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2. Melt the butter and let cool. Give your butter a gentle melt and some time to cool down to room temperature.

3. Sift the dry ingredients. In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, nutmeg, cinnamon, salt, and buttermilk baking mix. Let those powdery ingredients mingle and get ready for action.

4. Whisk the wet ingredients. In a separate bowl, whisk together the eggs, melted butter, and ale until they form a harmonious blend of flavors and textures.

5. Prepare the doughnut pan. Grease your doughnut pan or mini-Bundt pan generously with butter or vegetable shortening. Don’t be shy; a well-greased pan makes for easy release.

6. Combine wet and dry ingredients. Pour the liquid blend into the dry ingredients all at once, and gently mix until just blended. Be mindful not to overmix, as it can result in tough doughnuts. A tender touch is all it takes!

7. Fill the doughnut forms. Spoon the batter into each doughnut form, filling them about halfway. This allows room for the doughnuts to rise and take shape beautifully.

8. Bake to perfection. Pop your pan into the preheated oven and let the magic happen. Bake for 8 to 9 minutes for miniature doughnuts, or 9 to 12 minutes for regular-size ones. Keep an eye on them; they should not be browned on top.

9. Cool and coat with powdered sugar. Once baked to golden perfection, remove the pan from the oven and let it cool for a minute. Then, carefully remove the doughnuts from the pan and roll them in powdered sugar for that irresistible finishing touch.

10. Enjoy the goodness! These Badazz Baked Baby Beer Bundts are best enjoyed fresh out of the oven, alongside a steaming cup of coffee or your favorite morning beverage. Share them with friends or savor them solo – either way, they’re sure to bring smiles all around.

Note: For best results, use real butter or stick margarine. Avoid substituting reduced-fat spreads, as their higher water content may yield less-satisfactory results.

So there you have it – a recipe that’s perfect for breakfast, brunch, or any time you crave a little sweetness in your day. Whip up a batch of these Badazz Baked Baby Beer Bundts, and let the delicious aroma fill your kitchen with joy! 🌟