Dessert: Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces

Recipe by Ruth Cousineau Bomboloni—small round Italian doughnuts—is almost as much fun to say as they are to eat. It's like a party in your mouth when you repeat the word, which you will be doing over and over between bites of these balloon-light spheres

This recipe includes superfoods such as:

Cinnamon

Health benefits of Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 teaspoon active dry yeast (from a 1/4-ounce package)
6 tablespoons warm whole milk (105-115 °F)
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1 large egg
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
About 2 quarts vegetable oil for frying

Instructions

Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)
Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.
Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.