Cookies Preferences
Popovers are so festive to me and the tahini and nigella seeds just add that extra bit of something special! Like the pecan pie I posted Monday, these couldn't be easier to make and your guests will be oohing and aahing as they arrive on your table.
1 1/3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
1 1/2 cup whole milk, warmed to 125F/ 50C degrees
3 eggs
1 teaspoon nigella seeds
2 tablespoons tahini
room temperature butter to grease your popover pan
Preheat your oven to 425F/210C degrees.
Prepare your popover pan or muffin tin by generously greasing the tin with soft butter - really generously!
In a bowl, combine the flour, salt and sugar. In another bowl, combine the slightly warmed milk, eggs, and tahini. Add the wet ingredients to the dry and stir to combine them well, adding the nigella seeds at the end.
Place your prepared tin with the butter in it in the preheated oven for about 2 minutes, so the butter melts completely and your pan is searing hot! Remove from the oven and evenly distribute the batter among the 12 holes (should be a little less than half full). Immediately place back in the oven and cook for 30 minutes. Resist the urge to open the oven door and peek!
