Have a puff

nursingmotherscookbook_fin4.jpgWe 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.

Sugared Puffs, ready to eat.

Sugared Puffs, ready to eat.

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
Out of the oven but naked, awaiting their coating.

Out of the oven but naked, awaiting their coating.

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.

Rollin' in the sugar

Rollin’ in the sugar

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. 

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