Thursday, October 25, 2012
Brown Sugar Popovers
Have you ever had a Popover! It is a roll made up of egg batter. They are usually made in a popover pan but you can use a muffin tin, which is what I did. These popovers are best served topped with fruit and whipped cream. I especially love these since I rolled them in brown cinnamon sugar. Are you drooling yet?
Brown Sugar Popovers
2 cups unbleached all-purpose flour
1/4 tsp. kosher salt
1/4 tsp. ground cinnamon
2 tbsp. packed light brown sugar, plus 1/2 cup
2 cups milk, at room temperature
1/2 stick unsalted butter, melted and cooled.
1. Position a rack in the center of the oven, and heat the oven to 425 degrees F. Butter a popover pan or standard muffin tin, and place it in the oven for about 10 minutes, or until it is hot.
2. In a small bowl, whisk together the flour, salt, cinnamon, and 2 tablespoons brown sugar. In a medium bowl, whisk together the milk (make sure it is at room temperature, or the butter will form lumps), eggs, and 2 tablespoons of the melted butter. Gradually whisk the flour mixture into the milk-egg mixture until thoroughly combined. The batter will be loose and liquidy and not completely smooth,
3. Remove the pan from the oven and pour the batter into the cups, filling the cups to the rim. Bake for 20 minutes, then turn down the temperature to 325 degrees F and continue to bake for another 40 minutes, or until popovers are completely browned and poufy. Don't open the oven door to look at the popovers until at least 40 minutes into baking. You want them to be golden brown all over and tall; if you open the oven door too soon, they will deflate once they are out of the oven. Let cool in the pan on a wire rack for about 10 minutes, or until cool enough to handle.
4. Place the 1/2 cup brown sugar and 2 tablespoons cinnamon in a small bowl. Brush the remaining 2 tablespoons melted butter on the tops of the popovers, and then remove the popovers from the pan. One at a time, toss them in the brown cinnamon sugar, coating each popover completely. Serve immediately if possible (they are best when eaten warm) or within 2 to 3 hours.
Recipe adapted from Boston Magazine that from adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Café