We have always loved snickerdoodles and their yummy cinnamon-sugar topping so when I recently saw cinnamon-sugar coated muffins on several blogs I was pretty sure they would be a winner in my house too. When I thumbed through my recipe file looking for my favorite muffin recipe I found my recipe for popovers and had one of those rare “ah-ha” moments when two good things turned into one. I love the light egginess of popovers and how delicious they are with butter and jam but when I started thinking about them brushed with butter and sprinkled with cinnamon and sugar I knew I was on to something special.
While the popovers were still hot I brushed them with melted butter and sprinkled on a generous cinnamon-sugar coating. They lost their shape because of the butter but, believe me, they were delicious. They remind me of French crullers with their lighter than air, eggy interior.
- 5 eggs
- 1-1/2 cups whole milk
- 1-3/4 cups bread flour
- ⅓ cup whipping cream
- ¾ teaspoon salt
- Place the 5 eggs in a bowl of very hot tap water to warm. After about 10 minutes drain and cover again with very hot tap water.
- In a heavy saucepan, warm the milk until it feels warm to the touch. Place the flour in a large mixing bowl (if you have a large measuring cup with a spout, that is great for pouring the batter later). With a fork or whisk, beat in the milk a little at a time to prevent forming lumps. Allow flour/milk mixture to stand at room temperature for at least an hour.
- About 30 minutes before you bake the popovers arrange a shelf in the lower third of the oven with a baking stone on it and preheat the over to 475 degrees. If you think your oven is low, turn it to 500 degrees. It is important that the oven be very hot. After the flour mixture has stood for at least an hour, place the popover pan in the oven on the stone to heat.
- Separate 3 eggs, saving the whites and discarding or saving the yolks. Beat the 2 whole eggs and 3 egg whites together, and then beat the egg mixture into the flour mixture.
- Heat the cream almost to a boil. Sprinkle salt over the batter and whisk in the hot cream.
- Pull the popover pan out of the oven. Place the pan over the sink. Spray one cup of the popover pan well with nonstick cooking spray and immediately pour batter into that cup, filling about three-quarters full. This 6-cup batch of filling is exactly enough for 6 cups. Repeat spraying and then filling each cup. Place the popover pan on the hot stone and bake for 9 minutes. DO NOT open the oven. Turn down the heat to 425 degrees and bake for 7 minutes more. DO NOT open the oven. Turn down the heat to 325 degrees, and leave the popovers in 30 minutes more to dry them out.
- Dump popovers out on a rack to cool briefly. Serve immediately with good butter and preserves. You can make these several hours ahead and rewarm in a 300 degree oven for 5 minutes. When they are completely cool you can seal them in a heavy freezer zip-top bag and freeze.
This recipe is more complicated than my old standby popover recipe because of the fussing with ingredients and the need to watch oven times, but it was fun to make and, although my popovers aren’t a mile high, they did reach almost 6 inches tall when they came out of the oven. I think that’s pretty impressive. This is a great recipe for a leisurely weekend breakfast. Fresh, hot coffee and a fruit plate make it complete.