Golden Dough Puffs with Cinnamon Sugar Crust Recipe

This recipe celebrates the joy of warm, crispy dough balls dusted with aromatic sugar — comforting and instantly nostalgic. These golden puffs are crisp on the outside, soft and airy inside, and coated with a layer of spiced sugar that dances between cinnamon and cardamom. While they’re inspired by street-style desserts, this version elevates them using whole grain flour, natural sweeteners, and frying tips to reduce excess oil.

Whether you enjoy them with masala chai, as part of a festive spread, or filled with fruit puree or saffron cream, these dough puffs offer a blank canvas for personalization. They’re ideal for those who love indulgent bites with a flair of tradition and mindful tweaks.

🧁 INGREDIENTS:

Dry Mix:

  • 1 cup whole wheat flour (or use half all-purpose for fluffiness)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp coconut sugar or jaggery powder (optional)
  • ½ tsp ground cardamom or cinnamon (for subtle warmth)

Wet Mix:

  • 1 large egg
  • ½ cup milk (or plant-based alternative like oat or almond milk)
  • 1 tsp vanilla extract

For Frying:

  • Neutral oil (sunflower or avocado oil preferred)

Sugar Coating:

  • ½ cup raw cane sugar or coconut sugar
  • ½ tsp cinnamon
  • A pinch of salt (to elevate flavor contrast)

Optional Fillings:

  • Fruit preserves (like peach or apricot)
  • Saffron cream (whisk saffron milk into Greek yogurt)
  • Nut butter drizzle

🍳 INSTRUCTIONS:

Step 1: Prepare Dough

  • In a mixing bowl, whisk together flour, baking powder, salt, and cardamom.
  • In another bowl, beat the egg with milk and vanilla.
  • Gradually combine wet with dry until a thick, spoonable batter forms. It should hold shape but feel soft — adjust with a splash of milk or sprinkle of flour if needed.

Step 2: Heat Oil for Frying

  • Pour 2–3 inches of oil into a deep pan.
  • Heat slowly over medium, aiming for 175–180°C (350–355°F).
  • Drop a small spoonful of batter in to test; if it rises and bubbles steadily, you’re ready to fry.

Step 3: Shape & Fry

  • Scoop batter using two spoons or a small scoop and gently drop into oil.
  • Fry in batches to avoid overcrowding. Cook each puff for 2–3 minutes per side until deep golden brown.
  • Rotate for even coloring — they’ll puff and float naturally.
  • Remove with a slotted spoon and transfer onto paper towels to drain.

Step 4: Sugar Coating

  • In a shallow bowl, mix sugar, cinnamon, and salt.
  • Roll warm dough balls through the mix until well coated.
  • For extra texture, let them cool slightly and coat again for a double crust.

Step 5: Serve & Customize

  • Serve warm for best crunch. Pair with cardamom-spiced tea or date-sweetened coffee.
  • Optionally, split and fill with cream or drizzle with melted jaggery syrup for festive flair.

💫 WELLNESS NOTES:

  • Whole wheat flour adds fiber and slow-digesting carbs.
  • Cardamom & cinnamon support metabolism and digestion.
  • Coconut sugar has a lower glycemic index than white sugar.
  • Frying at the correct temperature prevents excessive oil absorption.

🍽 Storage & Tips:

  • Store leftovers in an airtight container for up to 2 days.
  • Reheat in a toaster oven or air fryer to restore crispness.
  • Can be baked at 200°C (400°F) for 15–18 minutes if you prefer a lighter texture, though flavor will differ slightly.

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