Popovers with Strawberry Butter

Steps

1. Before You Start…Please note that this recipe requires 1 hour of resting the batter.Gather all the ingredients. For this recipe, you will need 2 popover pans. To use muffin tins instead, use every other tin so that the popovers have plenty of room to expand OR pour only half full with batter. If you want to make just 6 popovers, hover your cursor over “12“ servings and move the slide to the left to change the servings to 6.

2. Place 3½ cups whole milk in a bowl (or 4-cup measuring cup) and microwave on high for 2 minutes, or until warm to the touch.

3. Sift 4 cups all-purpose flour (plain flour), 1½ tsp Diamond Crystal kosher salt, and 1 tsp baking powder together into a large mixing bowl.

4. Add 6 large eggs (50 g w/o shell) to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed for about 3 minutes, until foamy and pale in color.

5. Turn down the mixer to low and add the warm milk.

6. Gradually add the flour mixture and beat on medium speed for about 2 minutes.

7. Turn the machine off and let the batter rest for 1 hour at room temperature.

8. When it’s almost 1 hour, preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Place each of the popover pans on a baking sheet and spray the pans with cooking spray.

9. Fill the popover pans three-quarters full with the batter.

10. Transfer to the oven and bake on 425ºF (220ºC) for 15 minutes. Then, turn down the oven temperature to 375ºF (190ºC) and bake for 30 minutes, or until the popovers are a deep golden brown on the outside and airy on the inside.

11. While baking the popovers, make the strawberry butter. Place ½ cup unsalted butter in the stand mixer and beat on high until light and fluffy. Add ¼ cup strawberry jam and beat until well combined. To save the strawberry butter, keep it in an airtight container and store in the refrigerator for 2–3 days.

12. Serve the popovers warm with strawberry butter on the side.

13. You can keep the leftovers in an airtight container (or bag) and store in the refrigerator for 3 days or in the freezer for a month.