Cinnamon Sugar Dutch Baby

• 分量: 12 servings
• 調理時間: 15 minutes
• 総時間: 37 minutes

材料

½ cup (1 stick / 113 g) cold unsalted butter, (cubed)

¾ cup (94 g) all-purpose flour

⅓ cup (42 g) confectioners' sugar

1 cup (125 g) all-purpose flour

½ teaspoon kosher salt

2 large eggs, (room temperature)

⅔ cup (163 g) whole milk, (room temperature)

3 tablespoons unsalted butter, (melted)

3 tablespoons granulated sugar

1 teaspoon cinnamon

1 cup (125 g) confectioners' sugar

1-2 tablespoons whole milk

手順

Crumble

Make crumble.

In a medium bowl, add the cold cubed butter, flour, and confectioners' sugar. Using your fingers, sift the flour mixture over the butter and then start breaking down each cube into pea-sized pieces. When done, every ingredient should be well incorporated. (It is okay to have a few chunks.) Place in the refrigerator until ready to add the crumble.

Crust

Preheat oven. Adjust oven rack to low position.

Adjust oven rack to lowest position. Preheat oven to 425°F.

Spray an oven-safe skillet with cooking spray.

Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray.

Make batter.

In a large bowl combine flour, salt, eggs, and milk. Stir until combined.

Pour batter into skillet.

Pour batter into the prepared skillet, making sure it evenly covers the bottom of the pan.

Topping

Make topping.

In a medium bowl combine melted butter, sugar, and cinnamon. Whisk together until smooth.

Drizzle topping over batter.

Drizzle butter mixture over the batter in a circular pattern, starting in the middle and working your way out.

Top with crumble mixture. Bake.

Top evenly with the crumble mixture and bake for 20-22 minutes or until golden brown.

Remove from oven. Let rest.

Remove from oven to rest for 5 minutes while you prepare the glaze.

Glaze

Make glaze.

Make the glaze by combining the sugar and milk, one tablespoon at a time, until a pourable consistency is reached.

Drizzle glaze over the top. Serve hot.

栄養

• カロリー: 244 kcal