Nun’s Puffs

 

Introduction

Nun’s Puffs are a charming vintage pastry that produces golden, airy bites with a crisp exterior and a tender, custardy center. They are deceptively simple — made from a rich milk-and-butter dough that is lightened with eggs — yet the result feels elegant and nostalgic. Served warm with a sprinkle of cinnamon sugar or a dollop of jam, these puffs are perfect for breakfast, tea, or a light dessert. This traditional favorite has been revived and refined by tinsuf to deliver reliably airy results every time.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup whole milk
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 4 large eggs, room temperature
• Cinnamon sugar (optional, for topping)

Instructions

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1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly or line with parchment liners.
2. In a medium saucepan over medium heat, combine the butter and milk. Bring just to a boil, stirring occasionally to prevent scorching.
3. Remove the pan from the heat and immediately add the flour and sugar all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. Let the dough rest 3–5 minutes to cool slightly. Beat in the eggs one at a time, incorporating each fully before adding the next. The final batter should be smooth, glossy, and slightly thick but still soft enough to spoon or pipe.
5. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Smooth the tops if needed.
6. Bake for 25–30 minutes, or until the puffs are well risen and deep golden brown. Avoid opening the oven door during the first 20 minutes to prevent deflation.
7. Remove from the oven and, while still warm, toss in cinnamon sugar or dust the tops. Serve immediately for a crisp exterior and custardy interior.

Troubleshooting & Consistency Tips

• Puffs do not rise well: Make sure the milk mixture reaches a full simmer before adding the flour so the dough gelatinizes properly. Also, add eggs one at a time and fully incorporate; underbeating will yield a heavier batter.
• Batter too thin or too runny: The dough should be thick after adding flour; if it feels too thin, tick down the milk by a tablespoon or reduce the liquid slightly. After adding eggs, the batter should still be able to mound.
• Puffs collapse after baking: Avoid opening the oven during baking and ensure oven temperature is stable. Overmixing the batter after adding eggs can deflate the structure—mix just until combined.
• Center too dense or undercooked: Check for doneness visually—puffs should be deep golden and feel set on top. If centers seem underdone, give an extra 3–5 minutes but watch closely to avoid overbrowning.
• Scorched bottoms: Use moderate heat on the stovetop when heating milk and butter and stir frequently. If your stovetop runs hot, remove the pan from heat a touch earlier and allow carryover heat to finish.

Storage & Make-Ahead

• Serve fresh: Nun’s Puffs are best served the day they are baked for optimal crispness.
• Short-term storage: Keep cooled puffs in an airtight container at room temperature for up to 24 hours. Recrisp in a 325°F (160°C) oven for 5–7 minutes if needed.
• Reheating: Reheat individual puffs in a 325°F (160°C) oven for 5–7 minutes to refresh texture. Avoid microwaving if you want to preserve crispness.
• Make-ahead: You can prepare the dough and refrigerate it covered for up to 24 hours; bring to room temperature and beat the eggs in just before baking for best lift.

Why This Recipe Works

Nun’s Puffs rely on a simple principle: hot liquid gelatinizes the flour, creating a stabilized dough that traps steam during baking. The steam generated by the liquid and eggs causes the puffs to expand rapidly, producing a hollow, airy interior with a tender custardy layer when baked correctly. The brief cooling period before adding eggs prevents the eggs from cooking prematurely, and the gentle incorporation preserves the structure needed for lift. Minimal sugar keeps the flavor delicate so the buttery, milky notes shine through.

Expert Tips

• Use room temperature eggs so they incorporate more evenly into the dough.
• If you prefer an even lighter texture, pipe the batter using a large plain tip rather than spooning it into the cups.
• For extra flavor, stir in 1/2 teaspoon vanilla extract when beating the eggs.
• To create a more uniform dome, give each filled cup a quick swirl with the back of a spoon to remove air pockets before baking.
• Serve with fruit preserves, honey butter, or a dusting of powdered sugar for added charm.

These light, nostalgic Nun’s Puffs are a timeless treat — simple to make, impressive to eat. Recipe developed and tested by tinsuf. For more classic and approachable recipes