Sweet Lemon Cinnamon Puffs
These delicate, airy puffs are a delightful cross between a soufflé and a choux pastry, infused with the aromatic warmth of cinnamon and fresh lemon zest. The unique preparation involves cooking a rich base of milk, butter, and flour on the stovetop before lightening it with beaten eggs to create a tender, golden crumb. Perfectly sweet and fragrant, they are best enjoyed warm from the oven accompanied by your favorite fruit jams or jellies.
Ingredients
- 2/3 cup All-purpose flour (Originally '7 tolas'. Converted to modern volume measurement.)
- 1/3 cup Butter (Originally '7 tolas'. Plus extra for greasing.)
- 1/3 cup Sugar (Originally '7 tolas'.)
- 1 cup Whole milk (Originally '1 pasher'. Converted to modern volume.)
- 3 large Eggs (Separated into yolks and whites.)
- 1/2 lemon Lemon zest (Finely chopped peel.)
- 1 piece Cinnamon stick
- 1/2 cup Fruit jam or jelly (For serving. Quantity estimated.)
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Instructions
- 1Separate the eggs. Beat the egg yolks thoroughly with a fork. In a separate clean bowl, whisk the egg whites until they form stiff peaks.
- 2In a saucepan, combine the milk, finely chopped lemon peel, and the cinnamon stick. Place over medium heat and bring to a boil.
- 3While the milk is heating, mix the flour, sugar, and butter together. When the milk boils, gradually add this flour mixture to the saucepan, stirring constantly to prevent lumps. Cook until the mixture thickens and comes together, then remove from heat.
- 4Allow the mixture to cool down. Once cool, remove and discard the cinnamon stick. Stir in the beaten egg yolks until fully incorporated, then gently fold in the stiff egg whites.
- 5Preheat oven to 400°F (200°C). Grease small cups or a pie dish with butter. Fill with the batter and bake for 10 to 12 minutes until puffed and golden brown.
- 6Remove from the oven and serve warm with any variety of jam, jelly, or preserves.
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