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?
by David Lebovitz for the New York Times
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.
Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
Add the flour and whiz for 5 to 8 seconds, just until smooth.
Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
Bake for 35 minutes, until the puffs are deep brown.
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.
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.