Sugar Crusted Popovers
If you’re like me you’re always looking for something a little different when it comes to cooking. I will be the first to admit I’m not a huge bread fan, but when I do make bread, biscuits, or rolls, I like to go outside of the box and look for unique. I started playing with popovers changing the texture and taste and of course experimenting on my family 🙂
Popovers are basically dinner roles that “POP OVER” the baking pan. The batter will be very thin, almost liquid like, but I promise you this recipe will work out perfectly. After several batches, I decided it needed a touch of sugar in the batter for my taste. Keep in mind, this recipe is PERFECT as a sweet OR savory bread. There are two important tips to creating perfect popovers: First, use a POPOVER pan to create this delicious treat. The pan is high on the sides, deep, and allows air to flow properly so the bread will rise. You can use a muffin tin, but you may not experience the same height.
- 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
- 1 ½ C. milk (skim, low-fat, or full-fat), lukewarm
- 1 ½ tsp sugar
- ½ tsp salt
- 1 ½ C. all purpose flour
- 3 Tbsp. melted butter
- 1 C. sugar
- 1 tsp. ground cinnamon
- Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven.
- Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
- Place the tin in the oven to get it warm.
- Use an immersion blender OR use a blender to beat together the eggs, milk, sugar and salt until well combined, with no streaks of yolk showing.
- Add the flour all at once, and beat until frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK.
Stir in the melted butter, combining quickly.
Pour the batter into the muffin cups, filling them to 3/4 full.
Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .
Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.
If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent soggy rolls.
If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.
- Mix the extra 1 cup of sugar and 1 tsp cinnamon in a mixing bowl.
- Toss each popover in the cinnamon and sugar mixture to coat and serve.