Thursday, September 9, 2010
Sugar and Spice
I thought a plain popover paired with strawberry butter was as good as it got. Of course, coating something in cinnamon and sugar never hurts. These sugar-crusted popovers are heavenly, like a popover and a doughnut in one. They're the perfect breakfast sweet to pair with a glass of milk or a cup of coffee, and they're mighty cute if I do say so myself.
Recipe courtesy of David Lebovitz
For the puffs:
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250 ml) whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup (140 g) flour
For the sugar coating:
2/3 cup (130 g) sugar
1 teaspoon ground cinnamon
1/4 cup (60 g) melted butter
Softened butter, for greasing the pan
Preheat the oven to 400ºF (200ºC). Liberally 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 whiz for about 10 seconds, just until smooth. Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds 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 (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.