If you have been looking for the ultimate way to use your sourdough discard, these Churro Sourdough Popovers are a total game-changer. They take the airy, dramatic lift of a classic popover and dress it up in a buttery, cinnamon-sugar coating that tastes exactly like a fresh churro.
These golden, hollow treats feature a crisp exterior and a tender, custard-like center, finished with a generous dusting of cinnamon sugar that makes them impossible to resist.
Recipe Details
- Flavor Profile: A delightful balance of tangy sourdough and warm vanilla, enveloped in a sweet and spicy cinnamon-butter crust.
- Textures: Exceptionally light and airy with a thin, crispy shell and a soft, melt-in-your-mouth interior.
- Total Time: 30 minutes for resting the batter, plus 35 minutes for baking and a few minutes for coating.
- Difficulty: Easy. The key is in the temperature and the resting time, but the mixing process is very straightforward.
What You’ll Need
To achieve that iconic popover height, you will use a combination of eggs, milk, and all-purpose flour, bolstered by the unique flavor of unfed sourdough discard. Melted butter and vanilla extract provide richness and aroma, while the finishing “churro” touch comes from a simple but effective dip in melted butter followed by a roll in a cinnamon-sugar mixture.
Ingredient Notes
- Unfed Sourdough Discard – This adds a subtle, complex tang to the batter that pairs beautifully with the sweet coating.
- Eggs – Essential for providing the steam and structure that allows these popovers to pop and rise high above the pan.
- Whole Milk – Provides the necessary liquid for steam while adding a bit of fat for a tender interior.
- Cinnamon and Sugar – These two work together to create the classic churro flavor profile on the outside of each roll.
- Melted Butter – Used both in the batter for flavor and as a glue for the cinnamon-sugar coating after baking.
Add-ins and Substitutions
- Chocolate Dip: Serve these with a side of warm chocolate ganache or Nutella for a truly authentic churro experience.
- Spice Variations: Add a tiny pinch of nutmeg or cardamom to the sugar mixture for a more complex, warm spice flavor.
- Sugar Types: While granulated sugar is traditional for the coating, using a bit of sparkle sugar can add an extra-crunchy texture to the exterior.
How to Make Churro Sourdough Popovers
The success of a popover lies in the contrast between a cold batter and a very hot pan. Following these steps exactly ensures you get the highest rise possible.
- Preheat the Pan: This is the most crucial step. Place your popover pan or muffin tin in the oven and let it preheat at 450 degrees F for 20 to 30 minutes. Do this while your batter is resting.
- Whisk the Batter: In a medium bowl, whisk together the eggs, sourdough discard, milk, melted butter, and vanilla. Add the flour and salt, whisking until the batter is smooth. Note that the batter will be quite thin.
- The 30-Minute Rest: Let the batter sit at room temperature for 30 minutes. This allows the flour to hydrate and results in a much better puff in the oven.
- Fill and Bake: Carefully remove the hot pan from the oven and grease it quickly with butter or oil. Pour the batter in until each cup is a little over halfway full.
- Two-Stage Baking: Bake at 450 degrees F for 15 minutes, then, without opening the door, reduce the heat to 350 degrees F and bake for another 20 minutes.
- The Churro Finish: While the popovers are still hot, brush them with melted butter and roll them immediately in the cinnamon-sugar mixture.
Pro Tip: Whatever you do, do not open the oven door during the baking process! Opening the door lets out the steam and heat necessary to keep the popovers inflated, which can cause them to collapse instantly.
Recipe Tips
- Room Temperature Ingredients: Try to have your eggs and milk at room temperature before mixing to ensure the batter emulsifies perfectly.
- Grease Just Before Filling: Wait until the pan is screaming hot and you are ready to pour the batter before greasing. This prevents the oil or butter from burning in the pan.
- Use a High-Sided Pan: While a muffin tin works, a dedicated popover pan has deep, narrow cups that encourage the batter to grow upward rather than outward.
- Coat While Hot: The cinnamon sugar will stick much better if the popovers are still steaming when you apply the butter and sugar.
FAQs
Can I use active sourdough starter instead of discard? Yes, you can use active starter, but since we are looking for flavor rather than leavening from the sourdough, discard works perfectly and is a great way to avoid waste.
What if I don’t have a popover pan? A standard 12-cup muffin tin works well. Just keep in mind they may be slightly smaller and may require a few minutes less in the second stage of baking.
Why are my popovers flat? This usually happens if the pan wasn’t hot enough, the batter didn’t rest, or the oven door was opened during the baking cycle.
Serving Suggestions
- Fruit and Cream: Serve these with fresh macerated strawberries and a dollop of whipped cream.
- Coffee Break: These are the perfect companion to a strong cup of coffee or a spicy Mexican hot chocolate.
- Brunch Side: Pair them with savory items like scrambled eggs and bacon for a sweet-and-salty breakfast spread.
Make This Recipe in Advance
While popovers are best enjoyed immediately while they are hot and crisp, you can whisk the batter together up to 2 hours in advance and leave it at room temperature. We do not recommend freezing the baked popovers as they lose their delicate, airy texture upon thawing.
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Churro Sourdough Popovers
- Total Time: 45 minutes
- Yield: 6 large popovers 1x
- Diet: Vegetarian
Description
These Churro Sourdough Popovers are the ultimate way to use your sourdough discard. A total game-changer for brunch or dessert, they take the dramatic, airy lift of a classic popover and dress it up in a buttery, cinnamon-sugar coating. With a crisp exterior and a tender, custard-like center, these golden treats deliver the iconic flavor of a fresh churro with the signature tang of sourdough.
Ingredients
For the Popovers
- 1/2 cup unfed sourdough discard
- 3 eggs
- 1 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon salt
For the Churro Coating
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
Step 1: Preheat the Pan
Place your popover pan or muffin tin in the oven and preheat at 450°F for 20 to 30 minutes. This ensures the pan is ‘screaming hot’ to create the necessary steam for the rise.
Step 2: Whisk the Batter
In a medium bowl, whisk together the eggs, sourdough discard, milk, melted butter, and vanilla. Add the flour and salt, whisking until the batter is smooth and thin.
Step 3: Rest the Batter
Let the batter sit at room temperature for 30 minutes. This crucial step allows the flour to fully hydrate for a better puff.
Step 4: Fill and Bake
Carefully remove the hot pan from the oven and grease it quickly. Pour the batter in until each cup is slightly over halfway full.
Step 5: Two-Stage Baking
Bake at 450°F for 15 minutes. Without opening the oven door, reduce the heat to 350°F and bake for another 20 minutes until golden and high.
Step 6: Apply the Churro Finish
While the popovers are still hot, brush them with the additional 1/4 cup of melted butter and immediately roll them in the cinnamon-sugar mixture.
Notes
The ‘No-Peek’ Rule: Strictly avoid opening the oven door during the baking process. Opening the door releases the steam trapped inside the popovers, which will cause them to collapse instantly.
Storage Tips: Popovers are best served immediately while crisp. If you have leftovers, store them in an airtight container for 1 day and reheat in a 350°F oven for 5 minutes to restore the crunch; the microwave is not recommended as it makes them gummy.
Serving Variation: For an authentic churro experience, serve these with a small bowl of warm chocolate ganache or salted caramel sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 popover
- Calories: 315
- Sugar: 18g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: churro sourdough popovers, sourdough discard recipes, cinnamon sugar popovers, easy sourdough breakfast, mexican churro rolls, airy popover recipe
