CookEat Recipe
Rosewater Popovers
Golden baked popovers scented faintly with rosewater, risen around a tender set centre that may be partly hollow.
Method
Steps
Step 1
Heat oven to 220 °C with two empty 12-cup metal muffin tins inside.
Step 2
Whisk yolks until pale, then mix with milk and rosewater.
Step 3
Sift flour, baking powder and salt together.
Step 4
Beat egg whites to firm peaks. Mix dry ingredients into the yolk mixture just until smooth, then fold in whites without crushing all the air.
Step 5
Carefully butter the hot tins and divide batter among about 18–20 cups, each about halfway full.
Step 6
Bake 12 minutes at 220 °C without opening the door.
Step 7
Then lower to 190 °C and bake another 12–18 minutes until risen, golden and fully set.
Step 8
Vent one side of each to release steam and serve warm.
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