You dip anything in sugar and you’ve got my attention.
I’ve been looking at a couple of popover recipes lately, and I actually made one the other night with my son that was a big flop. What were supposed to be nice, puffy, savory popovers turned out to be short, dense hockey pucks. I’m not exactly sure what happened. The only thing I changed in the recipe was to use whole wheat flour instead of white because I was out of white flour. I don’t know if that’s what did it, but boy were they terrible. My boys like bread so much that they ate them anyway, but take it from me, they were terrible. These, on the other hand were incredible.
Right out of the oven, these are heavenly. I could have eaten all of them, but as my boys calculated, there are 6 of us in the family, and we made 9 popovers, so we each got 1.5. I’ll definitely double the recipe next time!
Sugar-Crusted Popovers
Recipe by David LiebovitzFor 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) flourFor 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 panPreheat 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 of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.
Yield: 9 popovers
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Looks like sugar muffins or muffin doughnuts….mmm…delicious!
They look delicious!
really decadent 🙂
These look soooo good!
Given that whole-wheat flour has much less gluten, that could easily explain the hockey-pucks of the previous attempt- your dough couldn’t stretch upwards enough. But Dave Leb’s recipes are usually pure gold, and hearing from yet another person about how good these are, I’m going to be making these for myself tomorrow! Thanks for the extra inspiration.
wooooow! these are soooo cute! they look like little chef top hats! i love david! hahahaha
Thanks for the info on the whole wheat flour. I won’t make that mistake again!
-Diane