Empty Egg Basket.

Yesterday, I woke up early—highly unusual behavior—to make these sugared puffs for breakfast. I even planned ahead—more highly unusual behavior—and took the butter out the night before so it would soften up by the morning. And then I realized I only had two eggs left, instead of the necessary three. And that the butter didn’t need to soften.

This, sadly, is not half as unusual as I’d like to imagine.

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Today, I was even more determined to get these suckers in the oven.

They took no time at all to throw together, and before I knew it, the smell of fresh pastry had permeated the apartment. A quick brush or two of melted butter, a roll in a shallow dish of cinnamon sugar, and breakfast was served.

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A sweet, indulgent breakfast, at that, and the ideal counterpoint to a steaming cup of strong black coffee. If I closed my eyes, I’d swear I was eating elephant ears at a county fair.

Just the thing to take me away from this rainy Friday morning in Brooklyn.

Sugared Puffs
From David Lebovitz via The New York Times Magazine
March 11, 2009

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
1½ 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 nonstick popover pan, or a muffin pan with ½-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 ½ 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. Makes 9 puffs.

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One thought on “Empty Egg Basket.

  1. Marsha says:

    I am impressed. They look terrific!

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