Nuns Puffs With Honey Recipes

Steps:

• Melt the butter in a large saucepan over medium-high.
• Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
• Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
• Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
• Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
• Preheat oven to 375 degrees F.
• Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
• Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
• Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!

Steps:

• Grease 12 muffin cups including the area around the top of the cup as well as the sides. (DO NOT USE PAPER MUFFIN CUPS!).
• In a medium saucepan melt butter and add milk. Bring to boiling.
• Add flour all at once, stirring vigorously.
• Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes.
• Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise.
• Preheat oven to 375°F and sprinkle puffs with sugar.
• Bake about 30 minutes or until golden brown and puffed. Remove from pan.
• Plop a dollop of whipped cream on top of each and serve immediately or drizzle honey over the top and serve immediately.*.
• *NOTE: If the eggy flavor is a bit strong for you, let cool a couple hours and that will cut it down a lot.

Steps:

• 1. Sift together flour, salt and sugar and set aside. Heat water and butter together until butter melts. Add flour mixture all at once to butter mixture, and stir rapidly with a wooden spoon until dough leaves sides of pan and forms a soft lump. Remove from heat. Cool 15 minutes.
• 2. Add and beat in one egg at a time, beating hard after each addition. When dough is not longer shiny, stir in vanilla and lemon or orange zest.
• 3. Scoop up a heaping teaspoon of the dough and, with a second teaspoon, push it off into hot oil(350^) or until a 1-inch cube of bread browns in 60 seconds.
• 4. When puffed and olden brown, drain on paper towels. Sprinkle with powdered sugar and serve hot. You may split slightly and add a dab of custard or lemon curd inside if desired, and drizzle with caramel or chocolate.

Steps:

• On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle., In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices., Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

Steps:

• 1. Preheat oven to 375°F. Generously grease 12 muffin cups, including the edges and around the top; set aside
• 2. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate.Remove from heat; cool for 5 minutes. Very important to let cool!
• 3. Add the eggs, one at a time, beating with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about 2/3 full; sprinkle with sugar. Bake about 30 minutes or until golden and puffy. remove from pan. Drizzle with honey. Serve immediately.