This dessert is as comfortable as gently
pulling on a sweater on the first cold fall days. It features cinnamon butter
that is generously heated with golden warm apple syrup. It's easy to make: just
put the dough into an apple juice mixture. This is the best warm service with a
delicious dollhouse of fraiche creme.
* Ingredients :
° 1 1/2 cups all-purpose flour
° 2 1/4 teaspoons of baking powder
° 1 teaspoon ground cinnamon
° 3/4 teaspoon coarse salt
° 2 cups sugar
° 6 tablespoons of cold, unsalted butter,
cut into 1/2-inch pieces
° 1 large egg, plus 1 large egg yolk
° 1 1/2 tablespoons of whole milk
° 4 cups apples
° Frech cream, to serve
* directione
1.
Sifting flour/ baking powder / cinnamon
also salt in a bowl. Sit apart . Mix sugar and 3/4 cup of water in a large
saucepan over medium heat. Cook, without stirring, until the sugar dissolves
into light amber, about 14 minutes. Continue cooking, stirring occasionally,
until the sugar has dissolved and the mixture has turned medium amber, about
two minutes more.
2.
Meanwhile, the butter is incorporated into
the flour mixture using your fingers or a pastry mixer until flour, but the
mixture is still crumbly. Beat together eggs, egg yolks and milk in a medium
bowl. Formed a in center flour mixture. Cast to egg mixture. Sweetly stir with
a fork until mixed .
3.
Removing sugar blending from heat. whisk in
apple juice. Returned to heat, bring too simmer. Employ your hands , divided
dough equaly into 12 slices, and roll to balls about 1 1/2 inch in diameter .
Carefully drop 6 balls of dough into the apple juice syrup. Cook, turning once
or twice to a full coat, until the dumplings have tripled in size and in deep
golden colors, about 20 minutes. Using a slotted spoon, transfer the dumplings
to a plate, and cover. Repeat with the remaining balls of dough. Divide the
dumplings between 6 bowls, and drizzle them with the remaining apple juice
syrup. Working with Fraiche Creme.
ENJOY
!
