January 27, 2011 § Leave a comment
I’m always looking for quick, easy, delicious and fun desserts. This hit all four categories. It took about 5 minutes of active time to throw the ingredients together (thanks to my roommate Emily and our blender) and the results tasted just like the mini-doughnuts at the PNE. It’s a perfect treat for a movie night, or something sweet to munch on watching the 3rd period of the hockey game.
Published a few years ago in the NY Times, I’m not sure how I stumbled upon this recipe but I bookmarked it when I did. It was one of those “no idea how this will work (they magically puff in the oven- it’s awesome) but it sounds like it’s worth a try”. The recipe is by one of my favorite dessert food bloggers, David Lebovitz.
I couldn’t find my camera last night so I’ll use the NY Times picture for now- when I make them again (and I will be making them again!) I will upload the process photos.
For the puffs:
Softened butter, for greasing the pan
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk (I used skim and they still tasted great)
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.
1. Preheat the oven to 400 degrees. Liberally grease a muffin pan with softened/melted 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. Makes 9 puffs.