Nun’s Puffs

 

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

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.