Popovers with icing
12 servings
60 minutes
Glazed popovers are airy rolls that literally 'jump' out of the mold. Their delicate, light texture is achieved through steam forming inside the dough during baking. This recipe, originating from European cuisine, is especially popular in the UK and the USA. Popovers are perfect for breakfast or a light snack, and the glaze or aromatic spice topping gives them a special flavor. Combined with chocolate glaze, they become a refined treat, while adding citrus notes makes them vibrant and fragrant. They can be served as a standalone dish or accompanied by creams and jams. The key to preparation is maintaining the right temperature to achieve the correct texture and taste.
1
We beat the eggs and salt in the milk.
- Chicken egg: 2 pieces
- Milk: 1 glass
2
Add a spoon of melted butter, flour, and knead a liquid dough. Let it rest for half an hour to release excess air.
- Butter: 1 tablespoon
- Wheat flour: 1 glass
3
Pour the batter into a muffin pan or separate molds (either silicone or metal) up to 2/3 of their height. Metal molds must be greased with oil beforehand.
- Butter: 1 tablespoon
4
Attention! Now follow the baking mode. Preheat the oven to 200 degrees and bake for 15 minutes without opening the door. During this time, the popovers will puff up due to the steam released from the batter.
5
After 15 minutes, we check to see what magic has happened, then lower the temperature to 180 degrees and bake for another 15-20 minutes until golden brown. Popovers easily come out of the mold; they literally jump out, which is why they are called jumpers. We poke them in one spot with the tip of a knife to let the hot air escape from inside.
6
Now, while they are hot, we will cover them with glaze or spicy sprinkles.
7
For the topping: mix 0.5 cup of sugar with 1 tablespoon of lemon or orange zest, 0.5 teaspoon of cinnamon, and 1/4 teaspoon of cloves. Grind the cloves in a spice grinder. You can use regular sugar instead of brown sugar, which is often used by American housewives.
8
For the chocolate glaze: melt 1 chocolate bar (can be with crushed nuts) + add a little milk if needed, wait until it thickens slightly, and cover all the popovers on top with a pastry brush.
- Milk: 1 glass