They are called "bouncing buns" or "empty buns". A very interesting American dessert. Although these buns can hardly be called buns, they are more like custard products. When cooking, they increase in volume by 4 times and seem to jump out of the molds. Buns can be prepared both with a sweet filling and not with a sweet one (in the form of a snack). I offer you an option in the form of dessert with pudding.
First we make pudding. I suggest using any pudding. I took vanilla flavor.
Prepare according to the instructions on the package.
Fill the dry pudding mixture with sugar, add 8 tablespoons of milk, stir everything well.
Pour the remaining milk into a saucepan and bring to a boil. Remove the milk from the stove, add the milk pudding mixture in a trickle, stir, put on fire, bring to a boil and cook until thickened for 1 minute.
Cover the finished pudding with a film and remove to cool for 30 minutes.
Prepare the dough for the buns.
All products must be purchased in advance, they must be at room temperature.
Melt the butter in the microwave, add milk, salt, eggs, and beat with a mixer. Pour whiskey or vodka.
Pour in the flour, mix thoroughly so that there are no lumps, beat.
The finished dough should turn out liquid, slightly thicker than pancakes.
Preheat the oven to the maximum temperature (230-240 degrees), put in silicone molds in which you will bake (you can use metal ones with Teflon coating).
Take out the molds. Pour half of the dough into the hot molds. Immediately put it in the oven.
You will see how the dough will grow before your eyes. Buns will come out-jump out of the molds. After 15 minutes, reduce the heat to 180 degrees, let the buns brown, dry for another 15 minutes.
Take out the finished buns. Let them cool down. I want to note that I didn't have enough hot molds and I poured the rest of the dough into the cold one.
There was no such "stunning" result - there were no buns popping out in those molds.
Cut the buns with a sharp knife. You will see that there is a void inside. Fill the rolls with a spoonful of chilled pudding.
Sprinkle the popovers with powdered sugar through a strainer.
I want to note that the buns can be prepared in advance, but just before serving. They have an unpleasant feature (although maybe someone likes it) to soak.