Saffron Popovers

Light, airy, and beautifully golden, these saffron popovers are an elegant way to showcase the flavor and aroma of our Vermont-grown saffron. Made with a pinch of high-quality, locally grown saffron, this recipe delivers dramatic rise, crisp edges, and soft, custardy centers. The subtle floral notes and warm color of small-batch saffron transform a classic popover recipe into something truly special.

This saffron popover recipe is simple to prepare and relies on a short list of ingredients, including premium, pure saffron. Blooming the saffron in warm melted butter allows its full flavor and vibrant golden hue to develop, highlighting the quality of American-grown saffron produced by local Vermont farms. The result is a light, airy bread with depth of flavor that reflects careful growing and harvesting.

Perfect for brunch, holiday tables, or a cozy dinner at home, these homemade saffron popovers pair beautifully with butter, honey, or savory dishes like soups and roasted vegetables. If you’re looking for a recipe that celebrates locally sourced, high-quality saffron, this is a delicious place to start.

Ingredients:
Unsalted butter for greasing
6 large eggs
2 c. milk
1 pinch Lemonfair saffron
2 c. sifted flour
1 tsp. salt
6 tbsp. melted butter

1. Preheat oven to 375. Generously grease muffin tin or popover pan with butter.

2. Grind saffron in mortar & pestle. Add to melted butter while warm and let sit for 5 minutes.

3. Meanwhile, beat eggs lightly. Then, add milk and melted butter & saffron mixture. Stir to combine. 

4. Gradually stir in flour & salt. Beat until smooth, careful not to overbeat. If not smooth, strain the mixture.

5. Pour mixture into tin, filling cups almost to the top. Bake for 50 minutes. Do not open the door during baking.

6. Remove popovers from the oven. Cut several slits in the top of each & return to oven for 5-10 minutes. Immediately remove popovers from tin.