picture of cinnamon popovers
Light and crispy brown butter cinnamon popovers.

 

Who doesn’t love a good popover?  That crisp and crunchy outer shell and that soft hollow creamy center. Growing up at Christmas our meal would not be complete with out a prime rib roast and Yorkshire pudding popovers.

Recently I was looking over my enormous stack of holiday magazines trying to see what recipe needed a bit of a change, a new look and possible twist to the traditional recipe. My answer was on the page of Donna Hay’s magazine. A beautiful and crisp golden popover standing a mile high in its well used pan.

Sitting there looking at that image sipping my coffee and eating my favorite cinnamon and sugar donut that my loving husband went and bought for me that morning, the idea came like a lightening bold! Sweet cinnamon popovers, there is my twist.

Not only is this recipe easy to make, it tastes so good! The brown butter and cinnamon are so comforting,  I hope you enjoy this recipe it is very simple to make and can be done in about 40 minutes, happy baking.

Brown Butter & Cinnamon Popovers

Batter

1 cup whole milk

½ cup half and half

2 whole eggs

2 Tablespoons brown butter, cooled

1 ¼ cup all purpose flour

pinch of Kosher salt

canola oil

Sugar Coating

¼ cup browned butter, warm

½ cup granulated sugar

2 teaspoons ground cinnamon

Directions

Tools; blender, immersion blender or whisk

Preheat oven to 450 degrees, place your muffin pan in the oven at this time to heat thoroughly.

Add the milk, eggs and cooled brown butter together and blend on medium speed for 30 seconds. If using a whisk mix for 1 minute. Now add the flour, cinnamon and salt. Blend for 1 minute on medium high speed or mix by hand for 3 minutes.

When your oven has come to temperature, CAREFULLY remove the hot muffin pan and add ½ Tablespoon of canola oil to each muffin well. If you have a pastry brush, CAREFULLY brush the sides of the muffin well with the oil. Now quickly mix the batter again with your whisk or blender for just a few seconds. CAREFULLY pour batter into the hot muffin pan, only filling each well ½ way full. Place the muffing pan back in the oven and set your timer for 15 minutes. DO NOT OPEN YOUR OVEN DOOR DURING THIS COOKING TIME! After 15 minutes, lower the oven temperature to 350 degrees and set your timer for 12 minutes. Once the popovers are a rich golden brown, they are finished. Remove the pan and turn out the popovers onto a cooling rack, you may have to use a knife to release them from the pan, now pierce the bottom of the popover to release the steam and set on a cooling rack.

After the popovers have cooled to where you can handle them, brush the tops with the brown and press into the cinnamon sugar.

If you would like a filling I have included my Masala Chai Applesauce recipe. Please enjoy them immediately.

Chai Spiced Apple Sauce

8 assorted apples (granny smith, honey crisp and pacific rose are my favorite)

1 cup spiced apple cider

1 Tablespoon honey, local is best

1 teaspoon vanilla, vanilla bean paste or 1 vanilla bean scraped of seeds

1- 1” piece of ginger grated or ¼ teaspoon dried ground ginger

1 teaspoon Masala Chai powder

 

Peel, core and rough chop the apples, set aside. In a large pot, add the cider and honey, reduce by half. Then add the apples, vanilla and masala chai powder, stir well place lid on the pot and lower heat to medium low. After 30 minutes stir well, turn off heat and mash apples with a potato masher to a chunky consistency. Let cool and keep in the fridge for up to 5 days.

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