Italian Orange-Cinnamon Semolina Dumplings |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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These dumplings are great as a dessert or with breakfast. Not for the health conscious. Orange blossom water can be replaced by orange essence, but the result is slightly less. Adapted from a recipe by Brigitte Hafner Ingredients:
2 1/4 cups milk |
1/2 cup semolina |
1/2 cup sugar |
2 egg yolks |
2 tablespoons butter |
1 teaspoon orange blossom water |
4 tablespoons light olive oil |
4 tablespoons butter |
flour (for dusting) |
1 egg |
1/2 cup breadcrumbs |
6 tablespoons cinnamon sugar |
Directions:
1. Bring the milk to the boil over low heat.
2. Add semolina while whisking.
3. Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan).
4. Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again).
5. Add orange blossom water to taste (be careful, this can easily overpower other tastes).
6. Spread on a greased tray (about 1 inch thick), allow to cool to room temperature.
7. Cover and refrigerate until firm.
8. Beat egg.
9. Heat olive oil and butter over medium-low heat.
10. Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs.
11. Cook in oil/butter mixture until golden brown.
12. Serve warm, sprinkled with cinnamon sugar.
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