Monday, March 10, 2014
Recipe: Cinnamon sugar popovers
This recipe is from David Lebovitz.
Makes 6 regular popovers and 9 muffin tin popovers.
for the popovers:
2 tablespoons unsalted butter, melted
3 large eggs, at room temperature (I used jumbo eggs)
1 cup whole milk
1 teaspoon salt (I used Maldon)
1 1/2 teaspoons sugar
1 cup flour
for the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, melted
Preheat the oven to 210 degrees C and liberally butter a popover pan. If you don’t have a popover pan justnuse a standard muffin tin. Note: You will want to heavily butter your pan, even if it’s a non-stick popover pan, otherwise the popovers will stick and be hard to get out.
In the blender, add 2 tablespoons melted butter, 3 eggs, 1 cup milk, 1 teaspoon salt, 1 1/2 teaspoons sugar and blend for a few seconds. Don't add the flour yet!
Add the 1 cup flour and blend for about 10 seconds, just until smooth.
Pour the batter into the popover cups filling them 1/2 to 2/3rds full. If you’re using a muffin tin then divide the batter among the 9 greased molds, filling each to 2/3rds full.
Put the popovers into the oven and bake for 35 minutes, or until the popovers are deep brown. Do not open the oven door during baking, as this will cause the popovers to deflate.
While the popovers are baking, prepare your sugar and cinnamon mixture by combining 2/3 cup of sugar with the 1 teaspoon of cinnamon in a large shallow bowl and mix the two together (I used a fork). Cut the butter into small pieces, so it melts faster, and set it in a ramekin or small bowl. Set these both aside until the popovers come out of the oven.
Remove the popovers from the oven, wait a few minutes until they are cool enough to handle, then remove them from the pans and set them on a cooling rack.
Melt the butter in the microwave and brush a popover with the butter. Then roll the popover in the cinnamon sugar mixture and place on a wire rack to cool.
We ate them straight away and they were more than delicious!