Forgive us if you've found a permanent place on the cronut bandwagon, but we're unimpressed with designer desserts that are nearly impossible to recreate at home—that is unless you have, oh, five hours to spare. I'd much rather spring for something simple yet satisfying, a pastry that can be customized to fit my mood without breaking my budget or overwhelming my busy schedule. Enter: the popover. Equal parts bread and muffin, this version courtesy of Diana Yen can be dressed up with savories, for sure, but they really shine when paired with fruit preserves and whipped cream à la an English high tea (read: a breakfast worthy of Princess Kate). Try them this Christmas, and watch them fly off the baking rack.
For the popovers:
-- 2 tablespoons unsalted butter, melted, plus more for greasing tin
-- 2 cups all-purpose flour
-- 1 teaspoon salt
-- 4 large eggs, at room temperature
-- 2 cups whole milk, at room temperature
For the maple cinnamon butter:
-- 1 stick unsalted butter, softened
-- 2 tablespoons maple syrup
-- pinch of cinnamon
Preheat oven to 400°F. Lightly grease a popover tin and place on a baking sheet.
In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the eggs, milk, and butter. Gently whisk the egg mixture into the flour mixture until just blended.
Place the tin in the oven for 3 minutes to preheat. Remove the hot tin from the oven and fill the popover cups 2/3 full. Bake for 25-30 minutes, until puffed and golden.
While they’re baking, combine the ingredients for the maple cinnamon butter using a hand mixer. Serve popovers immediately out of the oven with maple butter.
Cook’s note: If you don’t have a popover tin available try a mini-muffin tin or other small baking molds.