Butter Popovers
Recipe By :Rose Levy Beranbaum
Serving Size : 6
1 cup Wondra® Quick-mixing flour -- plus
3 tablespoons Wondra® Quick-mixing flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 cup whole milk
2 large eggs
4 tablespoons unsalted butter -- melted and cooled but still liquid, divided - plus a little more for greasing the pan
Preheat the oven to 425 degrees Fahrenheit. Set a rack on the second level from the bottom of the oven.
In a medium bowl, whisk together the flour, salt, and sugar. Slowly add the milk, whisking continuously. Using handheld beaters or a whisk, add the eggs one at a time, beating for about 1 minute after each addition, and then until the batter is smooth. Beat in 2 tablespoons of the butter. Don’t worry if the butter seizes a bit into little clumps. (If you don’t plan to use the batter immediately, cover it with plastic wrap, and refrigerate for up to 24 hours. Beat it lightly with a whisk before using.)
Use a pastry brush to thoroughly coat the inside of each well of the pan with some of the remaining melted butter. (Do not skimp, or the popovers might stick!) Then spoon about 1 teaspoon of additional butter into each well of the popover pan. If you’re using a mini popover pan or a muffin pan, use only ½ teaspoon per well.
About three minutes before baking, place the pan on a baking sheet and slide it into the oven to warm. The butter should get very hot and begin to brown, but do not allow it to burn. Remove the pan from the oven, and divide the batter among the wells. Bake for 15 minutes. Lower the temperature to 350 degrees and continue baking for about 35 minutes for standard popovers or about 20 minutes for smaller or muffin-size ones, or, most importantly, until the popovers are puffed, golden brown, and crisp to the touch. About five minutes before the end of the baking time, open the oven door and – carefully! – make a small slit in the side of each popover to release steam and allow the insides to dry a little. Do not open the oven until this point, or the popovers might deflate.
When the popovers are ready, remove the pan from the oven. With a pot holder, gently lift them from the pan one at a time, holding onto them from the top. (You might need to loosen them a tad around the edges with a knife.)
Source:
"The Bread Bible"
Yield:
"6 Large Popovers" or 12 smaller ones
Serving Ideas : Serve immediately, with jam, honey, or – for the extra indulgent – butter. I liked them best plain, but jam was nice too.
NOTES : Yield: 6 standard popovers, or 12 smaller popovers
Not only does this recipe produce a delicious popover – crispy on the outside, airy and spongy on the inside – but it also is a real snap. Whereas some popover batters require a rest before baking, this one can go straight into the oven, thanks to the wonder of Wondra.
It may sound sort of fancy, but Wondra can be found in most American grocery stores. We found it on the flour aisle of our usual store, in a blue cylindrical cardboard can. Aside from that, you need nothing else unusual, except the popover pan. For this recipe, you’ll want a standard-size popover pan with six wells, or a 12-well mini popover pan, or a standard 12-well muffin pan. Note that if your pan is made of black metal, you will need to lower the initial temperature to 400 degrees, rather than 425. I missed that little hint the first time I made these, and my popovers were finished in about 45 minutes total, rather than an hour. Their rise was also a little stunted, if you ask me.
Recipe By :Rose Levy Beranbaum
Serving Size : 6
1 cup Wondra® Quick-mixing flour -- plus
3 tablespoons Wondra® Quick-mixing flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 cup whole milk
2 large eggs
4 tablespoons unsalted butter -- melted and cooled but still liquid, divided - plus a little more for greasing the pan
Preheat the oven to 425 degrees Fahrenheit. Set a rack on the second level from the bottom of the oven.
In a medium bowl, whisk together the flour, salt, and sugar. Slowly add the milk, whisking continuously. Using handheld beaters or a whisk, add the eggs one at a time, beating for about 1 minute after each addition, and then until the batter is smooth. Beat in 2 tablespoons of the butter. Don’t worry if the butter seizes a bit into little clumps. (If you don’t plan to use the batter immediately, cover it with plastic wrap, and refrigerate for up to 24 hours. Beat it lightly with a whisk before using.)
Use a pastry brush to thoroughly coat the inside of each well of the pan with some of the remaining melted butter. (Do not skimp, or the popovers might stick!) Then spoon about 1 teaspoon of additional butter into each well of the popover pan. If you’re using a mini popover pan or a muffin pan, use only ½ teaspoon per well.
About three minutes before baking, place the pan on a baking sheet and slide it into the oven to warm. The butter should get very hot and begin to brown, but do not allow it to burn. Remove the pan from the oven, and divide the batter among the wells. Bake for 15 minutes. Lower the temperature to 350 degrees and continue baking for about 35 minutes for standard popovers or about 20 minutes for smaller or muffin-size ones, or, most importantly, until the popovers are puffed, golden brown, and crisp to the touch. About five minutes before the end of the baking time, open the oven door and – carefully! – make a small slit in the side of each popover to release steam and allow the insides to dry a little. Do not open the oven until this point, or the popovers might deflate.
When the popovers are ready, remove the pan from the oven. With a pot holder, gently lift them from the pan one at a time, holding onto them from the top. (You might need to loosen them a tad around the edges with a knife.)
Source:
"The Bread Bible"
Yield:
"6 Large Popovers" or 12 smaller ones
Serving Ideas : Serve immediately, with jam, honey, or – for the extra indulgent – butter. I liked them best plain, but jam was nice too.
NOTES : Yield: 6 standard popovers, or 12 smaller popovers
Not only does this recipe produce a delicious popover – crispy on the outside, airy and spongy on the inside – but it also is a real snap. Whereas some popover batters require a rest before baking, this one can go straight into the oven, thanks to the wonder of Wondra.
It may sound sort of fancy, but Wondra can be found in most American grocery stores. We found it on the flour aisle of our usual store, in a blue cylindrical cardboard can. Aside from that, you need nothing else unusual, except the popover pan. For this recipe, you’ll want a standard-size popover pan with six wells, or a 12-well mini popover pan, or a standard 12-well muffin pan. Note that if your pan is made of black metal, you will need to lower the initial temperature to 400 degrees, rather than 425. I missed that little hint the first time I made these, and my popovers were finished in about 45 minutes total, rather than an hour. Their rise was also a little stunted, if you ask me.