Orange-Cranberry Popovers

Popovers are simply impossible to resist and represent a rush of culinary excitement: The moment they leave the oven, you need to quickly get them to the table before they deflate. If you’re hosting this holiday season and need a surprising treat, I can guarantee these will feel a little more special. Take a buttery popover, then add orange zest, a cinnamon sugar coating, and cranberry preserves to bring forth the perfect holiday-style donut.

There’s nothing to be intimidated about here. Assistant food editor Taylor Ann Spencer and I collaborated on how to make the perfect popover. Popovers are simple, and you’ll love watching them morph into overflowing giants in the oven. Always resist the temptation to open the oven to prevent deflation. You’ll know when they’re ready when they stand tall and proud, and have a crusty golden top that intertwines around the light yellow custardy dough. Here are some quick tips on how to make them.

The ratio:
I use a common ratio of 2 parts milk: 1 part egg: 1 part flour. This way, the mixture is very thin, much more than pancake batter. That will ensure the mixture is light and crisp, not dense.

Blend away:
Aerate the batter like your popover depends on it. The mechanical leavening action will pump air into the batter for a popover that reaches new heights.

Cinnamon sugar coating:
If you’re afraid to handle the popover too much prior to eating, you can instead brush the tops with butter and sprinkle with cinnamon sugar.

Storage:
Popovers are best eaten right away. If you have leftovers, you can store the popovers in an airtight container in the refrigerator for up to 5 days.

Did you try making these? Let us know how it went in the comments!