sugared puffs

March 16th, 2009

Be prepared to run to the kitchen and make this. And when you make it, prepare to take a very, very long walk because you won’t be able to just eat one and therefore you’ll need to a little extra excerise. I flipped to the back of T Magazine looking for the weekly food column like I always do and was so excited to see that it was something sweet and even better the recipe was written by David Lebovitz, master of delicious things.

Chances are you have all the ingredients just waiting for you to whip this up. And I literally mean, whip it up. All it takes is two whizzes in the food processor and you’re on your way to something amazing. After pouring the batter into greased muffin tins, I placed them in a warm oven andlet them work their magic.

Once my timer went off, I opened the oven to see enormous golden puffs. I let them cool for a few minutes taking them out of the pan. David suggested that you may need to pry them out, but these just slid right out. Next I brushed each one with melted butter and then rolled it around in cinnamon sugar. I found that a combination of rolling and scooping the sugar mixture over the puffs worked best.

Soon enough they were all coated with a generous layer of cinnamon sugar. It took me about two seconds to take my first bite. I didn’t really know what to expect except for cinnamony goodness. My first bite revealed a hollow inside with a slightly crispy but mostly tender dough. Imagine a slightly more eggy elephant ear and that’s exactly what this is. Need I say more?

Sugared Puffs
by David Lebovitz for the New York Times
makes 9

For the puffs:
Softened unsalted butter, for greasing the pan
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour

For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons butter, melted

Preheat the oven to 400 degrees.

1
Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
2
For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
3
Add the flour and whiz for 5 to 8 seconds, just until smooth.
4
Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
5
Bake for 35 minutes, until the puffs are deep brown.
6
Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
7
Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.

Comments: 22 Total

  1. Sarah

    March 16, 2009 at 9:02 am

    Mmmmm. My grandmother used to make something similar when I was a kid. Only no cinnamon sugar. Instead she’d top the warm puffs with ice cream and drizzle them with caramel.
    Definitely need to make some of these bad boys.

  2. Dana

    March 16, 2009 at 10:55 am

    Wow, those look awesome! I like the idea of serving these instead of coffee cake at a brunch.

  3. kellypea

    March 16, 2009 at 6:12 pm

    These remind me of beignets — so yummy!

  4. Whitney

    March 16, 2009 at 7:12 pm

    Those look fabulous. Wow.

  5. David

    March 18, 2009 at 3:40 pm

    glad you liked ‘em!

  6. Elyse

    March 19, 2009 at 1:30 am

    These sugared puffs look like sweet popovers!! And they look totally delicious. You’re right: I’m going to have to take several laps around the neighborhood because I’m pretty sure I could eat the entire pan’s worth of these. Great recipe!

  7. Sahana

    March 23, 2009 at 7:39 pm

    I made these today, and they are fantastic! They are so easy to make and taste like french toast-y donuts. Easy clean up as well. I can’t wait to make them again! My family was so impressed :)

  8. lisa

    March 24, 2009 at 10:49 pm

    i think making these (and eating them!) might have been the highlight of my weekend. is that sad? i’m gonna go ahead and answer that myself: no way.

  9. Pearl

    April 13, 2009 at 7:55 am

    Hi there! I found your blog through another’s and wanted to say just how incredible your blog is (SO adorable) and what creative treats you always make! May i add you to my blogroll?

  10. Kelly

    April 13, 2009 at 7:01 pm

    Pearl-
    Thanks! I’m happy you enjoy it and please do!

  11. Steph

    April 13, 2009 at 8:41 pm

    Hi Kelly,

    Thanks for posting about such a great recipe, these were truly addicting and delicious!

  12. Suzanne

    April 17, 2009 at 5:24 am

    Beautiful photos! They look soo yummy!!

  13. Karly

    April 18, 2009 at 8:29 pm

    These look delicious!

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    April 30, 2009 at 2:04 pm
  15. Porkchop

    May 13, 2009 at 11:07 pm

    Hi! I made these a while ago and they didn’t really puff up as much as I’d hoped. Would you recommend adding some baking powder or something to this recipe to help in the “fluffing”?

    I also drenched them with lemon juice, really yummy with the cinnamon and sugar, reminded me of a beaver tail!

  16. Thea

    July 8, 2009 at 10:30 pm

    I just made these. They were delicious! They were done in 18 minutes.

  17. Patti the Baker

    July 17, 2009 at 1:14 pm

    LOVE THESE!!! Wonderful! Crispy, yet soft! Great recipe.

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