Churro Sourdough Popovers
Delight in the irresistible flavors of these Churro Sourdough Popovers, crafted with sourdough discard and baked to perfection in a muffin tin. These airy and light popovers are generously coated with a cinnamon sugar mixture, offering a delightful crunch with every bite. Perfect for breakfast or as a sweet treat, these popovers combine the tangy essence of sourdough with the classic churro flavor for a unique and delicious experience.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Eggs
Milk
Sourdough starter or discard
Salt
All-purpose flour
Salted or unsalted butter, if needed
Granulated sugar
Cinnamon
Are they sour?
Well, that depends on the status of your starter. If you haven’t fed it for awhile and it smells, you may notice that in the popovers. In general, there is a tang but it’s not particularly strong!
Tips for making Churro Sourdough Popovers:
Use Active Sourdough Discard: Ensure your sourdough discard is active and bubbly for the best rise and flavor in your popovers.
Preheat the Muffin Tin: Preheat your muffin tin in the oven before adding the batter. This helps create a crisp outer shell and ensures the popovers rise properly.
Warm Ingredients: Use room temperature or slightly warm ingredients (milk, eggs, and sourdough discard) to help the batter blend smoothly and rise better during baking.
Blend Batter Well: Whisk the batter thoroughly to incorporate air, which helps the popovers rise. Avoid over-mixing, as this can lead to dense popovers.
Fill Muffin Tins Correctly: Fill each muffin cup almost to the top with batter to allow room for the popovers to rise and expand.
Avoid Opening the Oven Door: Resist the temptation to open the oven door while the popovers are baking. This can cause them to deflate. Wait until they are golden brown and fully puffed before checking.
Prepare Cinnamon Sugar Coating: Mix the cinnamon and sugar in a shallow bowl while the popovers are baking. Have it ready to coat the popovers as soon as they come out of the oven.
Butter Coating: Brush the hot popovers with melted butter immediately after baking to help the cinnamon sugar coating stick better.
Even Coating: Roll the butter-coated popovers in the cinnamon sugar mixture until they are fully coated, ensuring an even and delicious churro flavor.
Serve with Butter and Flaky Sea Salt: Serve the churro sourdough popovers warm with a dollop of butter and a sprinkle of flaky sea salt for an extra touch of flavor and texture.
Best Served Fresh: Enjoy the popovers fresh out of the oven for the best texture and flavor. If you have leftovers, reheat them briefly in the oven to regain their crispiness.
How to store Churro Sourdough Popovers:
Room Temperature: Store the cooled popovers in an airtight container at room temperature for up to 2 days. This helps maintain their texture. Reheat them briefly in the oven or microwave before serving to regain their warmth and crispiness.
Refrigeration: If you need to store the popovers for a longer period, place them in an airtight container and refrigerate them for up to 5 days. Before serving, reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes to restore their crispness.
Freezing: For longer storage, freeze the popovers. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator or on the counter before reheating in the oven.
Individual Wrapping: Wrap each popover individually in plastic wrap or aluminum foil to keep them fresh. Store the wrapped popovers in an airtight container at room temperature, in the refrigerator, or in the freezer depending on the storage duration.
Reheating: To enjoy the stored popovers, reheat them in a preheated oven at 350°F (175°C) until warmed through and crispy. This helps restore their original texture and flavor.
Separate Storage for Toppings: If serving with butter and flaky sea salt, store these toppings separately. Add the butter and sprinkle with flaky sea salt just before serving for the best taste and texture.
For more sourdough discard recipes, check out my Instagram for:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these churro sourdough popovers. Happy baking!
