Dutch Baby with Orange Sugar
Written by joythebaker on April 8, 2009 – 8:49 am -
Things that are awesome and things that are not awesome; an incomplete list.
Things that are awesome:
Summer dresses that look great with summer ponytails.
Bathing suits + Palm Springs + Rented Summer House + Sun Screen + Giant Sun Glasses + Mojitos x Infinity = Awesome.
Big, fat bumble bees… come on, they’re precious.
Pulling this beautiful Dutch Baby out of the oven on Easter morning, sprinkling it with orange sugar and feeling like Julia Child… that’s awesome.
Things that are NOT awesome:
Otherwise perfect vintage dresses that are half a size too small.
Bathing suit shopping… exactly no one likes that, and why on earth are my legs so white!?
Bee stings on the butt. It happens people. It really happens.
Not pulling this Dutch Baby out of the oven on Easter morning… that’s not awesome at all.
A Dutch Baby is somewhere between a pancake and a pop over. I whipped up a thin batter, poured it into a hot, butter-covered skillet, and let it bake for 18 minutes. As soon as it came out of the oven I attacked it with orange sugar and cut it into giant slices. It’s as delicious as breakfast gets. So easy, so crispy with sugar, so perfectly spring.
Dutch Baby with Orange Sugar
adapted from Gourmet April 2009
- 1/3 cup sugar
- 2 teaspoon grated orange zest
- 3 large eggs at room temperature 30 minutes (run then under warm water if you’re in a hurry)
- 2/3 cup whole milk at room temperature ( I used 2% and was happy)
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into pieces
Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with orange sugar.
Tags: Breakfast, dutch baby, Easter, easy recipe, Holiday, orange, pancake, recipe, zest
Posted in Bread, Breakfast, Fruit, Holiday, In the Kitchen, Recipes, Thoughts | 63 Comments »
Wow, that looks amazing!! You’re gonna make me wreck my diet, lol. I’ve never heard of a dutch baby before. I really thought it was a pop over; still love it though =D Yum!!
I just made these this morning and it was a huge hit! They were incredibly delicious. I was too lazy to zest, so I just used powdered sugar and squeezed lemon over it-YUM! Would it work to try to cook two at once? I would love to make it for my parents and in-laws, but waiting 25min. in between would be too hard. thanks for the recipe!
This Easter morning, I departed from my traditional breakfast and gave your Dutch Baby a try. I’ve made popovers many times, but this was my first Dutch Baby attempt. (Won’t be the last, I assure you!) It turned out beautifully and was delicious. Hubby thinks he would like it with just some additional butter on top, but I’m going to try lemon juice and powdered sugar on mine next time. I’m new to your blog, Joy, and am really enjoying it. Thanks so much!
Tried this over the weekend – most fabulous! We didn’t have any oranges but did have some fresh blackberries so we sprinkled them with sugar and poured them over the Dutch Baby. It was a hit!
[...] been enjoying recipes from Joy the Baker lately, and this last week she posted a recipe for Dutch Baby with Orange Sugar. I just had to try it. It looks like she uses the same recipe as me, but i usually sprinkle the [...]
mmm .. I need to try this one, looks delicious
!
Oh, does this look fabulous!
A Dutch Baby is one of my favorite weekend treats — and I’m loving the citrus here.
I wonder if it would make me forget that my legs are… so … impossibly… white??!!
My recipe for these is close to this too, but I’ve never tried them with the orange sugar, it sounds good though
I usually slice up apples and fry them with some butter, cinnamon, nutmeg, and some syrup until the apples are tender, and pour some of those on each slice. And I don’t have a skillet with an oven-proof handle, so I use a pyrex pie dish. Love the pics of yours, it’s so pretty with the orange sugar!
Hi Joy! I’m new to your site and I wanted to finally say hi. Hi! Well, this recipe look delicious and I would love to try it out. What size pan do you use? I ask this because I have a big iron skillet, but yours looks a bit smaller. I know it might not come out right if I use the wrong size. Help?
Love this too! My kind of breakfast…yum
That was delicious. I absolutely will be making the Dutch Baby again and again. And the orange sugar will probably make it as an experiment into other baking recipes.
Such a beautiful set of photos for your Dutch Baby!
[...] Here’s the original recipe [...]