Popovers (hollow buns)
Description
Perfect with tea and coffee. These buns turn out hollow inside, so you can break them in half and serve with your choice of filling. They rise on the same principle as choux pastry, thanks to hot steam. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. In a medium bowl, whisk the eggs and milk together. Mix the flour and salt in a small bowl, then add to the milk mixture. Stir with a spatula until smooth, then add the melted butter. Whisk thoroughly until a few bubbles appear on the surface. Cover the batter with a clean, dry towel and let it rest for 30 minutes.
- 2
Step 2
2. Preheat the oven to 230 degrees and pour half a teaspoon of rapeseed oil into the center of each compartment of the muffin tin (a 6-cup tin). Heat the tin in the oven.
- 3
Step 3
3. Once the dough is ready, remove the pan from the oven and evenly divide the dough among the 6 cavities of the pan, filling each cavity almost to the top. Place the pan with the rolls back into the preheated oven and bake for 20 minutes, without opening the oven door. Reduce the oven temperature to 175 degrees and continue baking for another 15–18 minutes, until the rolls are golden brown. Transfer the rolls to a wire rack and let them cool for 3–5 minutes before serving.
- 4
Step 4
4. Serve the buns hot with any filling of your choice.