Remember a few years ago there was a new bakery item called a duffin?
It’s a cross between a doughnut and a muffin. It became world famous but began in the U.K. at a famous tea room called Bea’s. Then Starbucks sold a version of it and it was a hot item for a while.
I remember duffins because I made them at home and everyone loved them. Unlike classic doughnuts, they are incredibly easy to prepare and taste absolutely wonderful, so for me, these are the best choice when you want a homemade Hanukkah doughnut but don’t want the fry-mess and the fried-food-kitchen-odor.
My version (the recipe first appeared in The Jewish Week) is also dairy-free but you can substitute dairy milk or cream for the coconut milk, and you can brush the surface of the baked muffin with melted butter, then roll it in sugar and stuff it with jam (that’s the way it was done at Bea’s). Also, you can cut them (or use a pastry tube) and fill them with whipped cream or sweetened mascarpone cheese. Or jam.
Btw, I don’t call them duffins because I don’t want to get into legal or social media trouble. So for me, these are simply Hanukkah Muffin Tin Doughnuts.
Hanukkah Muffin Tin Doughnuts (Duffins)
1 cup sugar
1 large egg
3/4 cup coconut milk (or use dairy milk or cream or other nondairy milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons confectioners’ sugar
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees. Lightly grease 10 muffin tin wells. Place the sugar and egg in a large bowl and beat with an electric mixer at medium speed for 1-2 minutes or until light, thick and smooth. Add the coconut milk, vegetable oil and vanilla and mix for 1-2 minutes or until they are thoroughly blended. Mix the flour, baking powder and salt together. Add the flour mixture to the egg mixture and beat at medium speed for a minute or until well blended. Fill the muffin wells about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. While the doughnuts are baking, mix the confectioners’ sugar and cinnamon together. After the doughnuts are baked, but still warm, sprinkle the tops with the cinnamon sugar.
Makes 10