We begin and end this month with special brunch food and a big hiatus in between two recipes while I took care of some other business. From now on expect a new recipe every week, each one easy and delicious.
These little beauties fall somewhere in between a donut and a popover. They are lightweight, baked, slightly sweet and don’t feel greasy. I can’t attest to how well they taste a day or two after baking—they are typically gone shortly after coming out of the oven.
These are perfect for taking to a morning playdate or when having people over to Come See the Baby.
- Softened butter for pan greasing
- 2 tbsp butter, melted
- 3 large eggs, room temperature
- 1 cup whole milk
- 1 tsp salt
- 1.5 tsp sugar
- 1 cup flour
for the coating:
- 2/3 cup sugar
- 1 tsp ground cinnamon
- zest of one orange (optional)
- 4 tbsp butter, melted
Preheat the oven to 400˚. Grease a nonstick muffin pan with softened butter. Put the 2 tbsp melted butter, eggs, milk, salt and sugar in a blender or food processor and whiz for a few seconds. Add the flour and whiz for 5-8 seconds, just until smooth. Divide the batter among the greased molds filling ½ to 2/3 full. Bake for 35 minutes until the puffs are deep brown. Remove from the oven, cool for a few minutes and remove them from the pan.
Mix the sugar, cinnamon and orange zest in a medium bowl. Brush each puff all over with melted butter then roll on the sugar mixture to coat completely. Let cool on a rack or plate.
Best eaten warm.
I lifted this recipe from the NY Times a few years ago who credit David Lebovitz for these delights. I added the orange zest to the coating which was inspired by the Morning Buns at Tartine in San Francisco, an old haunt of mine.