CINNAMON SUGAR POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 9
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
SUGAR-CRUSTED POPOVER PUFFS
David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts.
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 9 popovers
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF.
- Generously grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
- For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
- Add the flour and process for about 10 seconds, just until smooth.
- Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.
- Bake for 35 minutes, or until the puffs are deep brown.
- Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they're stubborn, you may need a small knife or spatula to help pry them out.
- Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup of melted butter, then dredge each puff liberally in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack. Enjoy!
Nutrition Facts : Calories 219.9, Fat 10.4, SaturatedFat 5.9, Cholesterol 93.5, Sodium 347.4, Carbohydrate 27.7, Fiber 0.5, Sugar 17.1, Protein 4.5
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