Cinnamon Breakfast 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
- CINNAMON-SUGAR TOPPING
- 3 tbsp. sugar
- 1 tsp. ground cinnamon
- 2 tbsp. unsalted butter, melted
These huge popovers are like giant cinnamon doughnuts. Actually they're even better because they're baked, not fried. Crisp on the outside, airy and tender on the inside, they're served hot from the oven, dripping with melted butter and cinnamon sugar.
To make the popovers: Whisk flour, cinnamon and nutmeg together in a large bowl until the spices are well blended with the flour. Whisk egg and egg whites together in a medium bowl until smooth. Pour in milk, melted butter and vanilla, 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 measure or bowl with a spout for easy pouring. Let rest for 30 min.
To make the topping: Combine sugar and cinnamon together in a small bowl; set aside. Preheat the oven to 450°. Coat five popover cups with nonstick cooking spray (popover pans usually have six cups, but dividing the batter among five cups creates extra-large popovers). Pour the batter into the prepared cups; bake for 20 min. Reduce oven temperature to 350° (without opening the oven) and continue baking for another 20 min. or until puffed, golden-brown and firm. Using a thin knife, make a small slit in the side of each popover to allow the steam to escape. Turn off the oven and let the popovers remain in the oven for 5 min. 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 2 tbsp. melted butter and remove the popovers from the pan. Sprinkle 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° oven for 3 to 5 min. or until hot.
Recipe from Chicken and Egg by Janice Cole.