Saturday, January 9, 2010
I got the idea for these cinnamon-and-sugar popovers from a comment by PinkNest on my Thanksgiving popovers. She said her favorite popovers were with cinnamon and sugar. She didn't say whether butter was involved in her equation, but I liked the idea of rolling them in butter and then in a cinnamon-sugar mix.
This popover recipe is so good! And you can either mix it up the night before, as I did, or make it immediately before putting the popovers in the pan. Just brush each pan with a bit of melted butter, heat the pan for a few minutes, and pour in the batter.
I had a bowl of melted butter and a bowl of cinnamon and sugar waiting for them when they got out of the oven.
The popovers keep their shape, so it's not difficult to pick them up with tongs, roll them in butter, and then spoon the cinnamon-sugar over them.
The first guest arrived just as I was putting the popovers on a platter. She grabbed one off the platter, and was delighted with it.
It looks like I'd better make these again, and soon.
ROSE'S FAIL-SAFE AND HIGHLY DELICIOUS POPOVERS
--From The Bread Bible, Rose Levy Beranbaum
Wondra flour: 1 cup plus 3 tablespoons or 145 grams
Salt: 1/2 teaspoon
Sugar: 1/2 teaspoon
Whole milk: 1 liquid cup or 242 grams
Eggs: 2 large
Unsalted butter, melted and cooled: 4 tablespoons or 56 grams (divided)
1. In a large bowl, whisk together the flour, salt, and sugar. Slowly whisk in the milk. Add the eggs, one at a time, whisking for about 1 minute after each egg is added. Beat until batter is smooth. Beat in 2 tablespoons of the melted butter. Transfer batter to a pitcher. Use immediately or refrigerate for up to 24 hours.
2. Before baking, preheat the oven to 425 degrees F.
3. Using a pastry brush, coat the interior of the popover pan (you can use either the pan that makes six large or the one that makes 12 small popovers). Put the pan in the preheated oven for about 3 minutes (don't let the butter burn!) until the butter is hot.
4. Remove the pan from the oven, and fill each cup about half-full. Bake for 15 minutes.
5. Lower the heat to 350 F. and continue baking another 20-25 minutes for small popovers and 40-45 minutes for the larger ones.
6. Ten minutes before they're done, open the oven door and, with a sharp knife, quickly make a small slit in the side of each raised popover. This will release the steam and let the inside dry out more.
7. Lift the popovers out of the pan and onto a rack. Let cool slightly.
8. For cinnamon-sugar popovers, dip each popover into melted butter (melt 4-6 tablespoons butter) and then into a cinnamon-sugar mix (about 1/2 cup sugar, preferably extra fine, and 1/2 teaspoon cinnamon).
9. Serve immediately.