Recipes

[sue-p]

This recipe was in our local newspaper recently. The huge popovers are like giant cinnamon doughnuts. Crisp on the outside, airy and tender on the inside, they're served hot from the oven, dripping with melted butter and cinnamon sugar.

Cinnamon Breakfast Popovers

For popovers:
1 cup bread flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 egg, plus 2 egg whites
1 cup whole milk
1 tbsp. unsalted butter, melted
1 tsp. vanilla extract
For cinnamon-sugar topping:
3 tbsp. sugar
1 tsp. ground cinnamon
3 tbsp. unsalted butter, melted

To prepare popovers: Whisk the flour, cinnamon and nutmeg together in a large bowl, until the spices are well blended with the flour. Whisk the egg and egg whites together in a medium bowl until smooth. Pour in the milk, melted butter and vanilla extract, whisking until combined.

Slowly whisk the egg mixture into the flour mixture until the dry ingredients are moistened and almost smooth. Pour the batter into a large liquid measuring cup or bowl with a spout for easy pouring. Let rest for 30 minutes.

To prepare topping: Combine the sugar and cinnamon together in a small bowl. Set aside. Preheat the oven to 450 degrees. Coat 5 popover cups with non-stick cooking spray (popover pans usually have 6 cups but dividing the batter among 5 cups creates extra-large popovers). Pour the batter into the prepared cups.

Bake for 20 minutes. Reduce the oven temperature to 350 degrees, without opening the oven, and continue baking for another 20 minutes or until puffed, golden brown, and firm. Using a thin knife, make a small slit in the side of each popover to allow steam to escape. Turn off the oven and let the popovers remain in the oven for 5 minutes to allow the insides to dry slightly. Remove from the oven and place on a wire cooling rack.

As soon as the popovers come out of the oven, brush the tops with the 2 tablespoons melted butter and remove the popovers from the pan. Sprinkle the cinnamon-sugar mixture generously over the tops, holding the popovers over a plate to catch the excess sugar. Serve immediately.
Note: The popovers can be made up to 1 day ahead. Store in an airtight container at room temperature. To reheat, place on a baking sheet in a 325 degree oven for 3-5 minutes or until hot.
Posted by sue-p 4/11/11