American Popovers

Votes: 20

Time: --
Complexity: easily
Quantity: 24 mini or 12 large buns

Popovers are light, hollow buns made from egg batter. The name itself is akin to the Russian word "vspluavshie" (floating), referring to the dough's tendency to rise significantly from its pans during baking. Popovers Popovers are an American confection, although they were based on the Yorkshire pudding recipe, which was popular in England as early as the 17th century. Popovers are typically served for breakfast or with meat for lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hot milk (not boiling) - 2 cups of milk
Eggs - 4 pieces
Flour - 2 cups
Salt - 2 teaspoons
Finely grated cheese (Gruyere or Cheddar) – 1 cup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: milk, eggs, flour, Gruyere cheese, cheddar cheese

Cooking the dish according to the recipe:

Preheat the oven with baking tins to 180 C.
Heat the milk on the stove or in the microwave until very hot. Set aside.

In a small bowl, combine flour and salt.
In another bowl, beat the eggs with a mixer until foamy and pale yellow.
Slowly pour 1/3 of the milk into the eggs, stirring to ensure the eggs don't curdle. Then, gradually, stirring constantly, pour in 1/4 of the milk, then another 1/3.
While continuing to stir, add the flour mixture and the remaining 1/3 of the milk. Mix again until smooth.
Next, you can let the dough rest for 15 - 45 minutes, but if you don’t have enough patience, you can bake it right away.
Remove the hot pans from the oven and drizzle with a little oil. Place the dough in the pans, about 3/4 of the way up the bottom. Sprinkle with grated cheese, being careful not to let any get on the sides of the pans, as this will prevent the dough from popping out.
Bake for 50 minutes for full-size popovers or about 40 minutes for mini popovers. Don't even think about opening the oven for the first 35 minutes.
Remove from oven and let cool for 5 to 10 minutes.