Popovers

Bring ingredients to room temperature. Preheat oven to 450 F. Center up the oven rack. Baking these marvels requires a popover pan. Popovers like a moist oven. Place a shallow pan of boiling water on the bottom rack.

3 1/2 cups whole milk, warmed to room temperature (75 F) 4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large organic brown eggs, room temperature 

4 tablespoons melted sweet butter

Recipe is for twelve popovers. If you have a six cup popover pan, it great to have two pans. Pop- overs will be baked on bottom rack. You should brush the popover pan with melted butter even if it is a non-stick pan, and for this use a 1/4 cup clarified butter and a tablespoon of canola oil.

Milk should be just warm to the touch. Sift the flour, salt, and baking powder together in a bowl.

In a mixer using the wire-whisk, combine the eggs, warm milk, with the melted butter and process on high until well combined. Add flour mixture, a little at a time and process on low to first com- bine, then on high speed for 30 seconds or until just combined and is free of big lumps. Scrape down the sides of the mixer with a spatula as required. Quickly mix again. Let batter rest for a minute to relax the glutens.

With oven up to temperature and the empty popover pan hot, quickly remove the popover pan from the oven. Quickly and liberally brush each of the popover cups with clarified butter oil mixture to prevent sticking and fill each of the popover cups 1⁄2 to 3⁄4 of the way with the batter.

Bake for 15 minutes (no peaking) and then reduce heat to 400 F and bake for another 20 min- utes or until the popovers are deep golden brown. Tumble the popovers out into a cloth lined bowl, poking each popover with tip of a knife to release the steam. Serve immediately.

Good with plenty of butter and Kae’s strawberry jam.