03.16.09
sugared puffs
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.
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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.
Wow, those look awesome! I like the idea of serving these instead of coffee cake at a brunch.
These remind me of beignets — so yummy!
Those look fabulous. Wow.
glad you liked ‘em!
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!
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
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.
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?
Pearl-
Thanks! I’m happy you enjoy it and please do!
Hi Kelly,
Thanks for posting about such a great recipe, these were truly addicting and delicious!
Beautiful photos! They look soo yummy!!
These look delicious!
[...] Sugared Puffs: 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. Recipe found at Eat Make Read. [...]
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!
I just made these. They were delicious! They were done in 18 minutes.
LOVE THESE!!! Wonderful! Crispy, yet soft! Great recipe.
[...] And in terms of taste, they’re good—sweet, yeasty, covered in dusts of sugar all the way round. For me, they were a little eggier than I’d like, with a total three eggs in the batter; however, I gave one to someone who immediately wanted another, so there’s an endorsement, and besides, I find creme brulee too eggy, so the problem is very likely me. (Recipe over at Eat Make Read) [...]