Popovers or jumping buns
Votes: 5
Time: 40 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Popovers, fluffy and delicious, are distinguished by a golden crust, a soft crumb, a neutral, slightly creamy flavor, and a hollow interior that's perfect for eating with sauces, gravies, and sweet toppings. The dough is made with flour, butter, eggs, and milk. It's quite runny and, at high baking temperatures, puffs up, creating a hollow interior. They can be baked in special muffin tins or metal muffin pans. To ensure perfect popovers, follow these three rules: pour the batter only into preheated pans, fill the pans no more than halfway, and, finally, don't open the oven door until the popovers are done!
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.
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:
- 1.5 tbsp (75 g) butter, melted + softened butter for greasing the pans
- 1.5 cups of flour
- 3/4 teaspoon coarse salt
- 3 large eggs, room temperature
- 1.5 cups milk, room temperature
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Generously grease aluminum popover pans with softened butter. You'll need enough for 12 popovers. Preheat them in the oven for exactly 2 minutes. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be runny. Fill the popover pans less than halfway and bake for exactly 30 minutes without opening the oven door.
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