French Breakfast Puffs

French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs
French Breakfast Puffs

I discovered French Breakfast Puffs while I was in high school. A friend gave me the recipe and I was hooked. To be honest, all she gave me was a list of ingredients and said, “Put everything in a bowl, stir it together and bake.” That was the way I made these for years.

“French Breakfast Puffs are the very definition of comfort food...a sweet, soft muffin, rolled in melted butter and cinnamon and sugar. Yum.” Kasha

After I learned more about baking, I decided to be a bit more careful about combining the ingredients. I creamed the shortening and sugar together first, then added the egg and vanilla, followed by the dry ingredients. Surprisingly, it didn’t make much difference in the final product. So if you get a craving late at night and don’t want to wait that extra 5 minutes it takes to do all the steps listed, just throw everthing in the mixer and go for it!
(See “The Recipe” section below to make these yourself.)

 

The specifics

What I’ve learned...

These doughnut-like French Breakfast Puffs are made with vegetable shortening. Yes, I know that many recipes from years ago have been updated to use butter instead of vegetable shortening, but for this one, I always go with shortening because it makes for a much more tender crumb. You are welcome to substitute butter for the shortening, but since butter has more water in it than shortening, you may want to increase the amount of flour by a couple of tablespoons. 

Leave a comment

Your email address will not be published.

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
Upload an image to go with your comments.
One file only.
1 MB limit.
Allowed types: png gif jpg jpeg.
Images larger than 300x405 pixels will be resized.