Vanilla Semolina Dumplings with Butter and Cinnamon Crumbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 400 ml milk
- 80 g butter
- 120 g semolina (durum wheat)
- 2 egg (s)
- 3 tablespoon cane sugar, light
- 1 vanilla pod (s)
- 60 g butter
- 50 g breadcrumbs
- 2 tablespoon cane sugar, brown
- 1 teaspoon, leveled cinnamon
- 0.5 ½ lemon (s), organic
- 1 teaspoon salt
- 1 tablespoon sugar
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Melt butter in a saucepan, add milk and sugar. Halve the vanilla pod, scrape out the pulp and stir into the milk together with the pod and bring to the boil. Remove the pod and let the semolina trickle in. Keep stirring over low heat until the mixture loosens from the bottom of the pan. Take the pot off the stove and let it cool down a little.
- Beat the eggs a little with a fork and stir quickly into the semolina mixture.
- Heat a large, wide saucepan with water. Add 1 tablespoon of sugar and 1 teaspoon of salt as well as half an organic lemon.
- Form small dumplings with damp hands and slide them into the boiling water. Reduce the heat, let the dumplings stand for approx. 15 minutes, do not boil any more, otherwise they will disintegrate!
- The semolina mass is very soft, so it is necessary to moisten your hands repeatedly. Don`t worry - they will hold up if everything is done right.
- The breadcrumbs are prepared during the cooking time. To do this, melt 60 g butter in a coated pan, mix breadcrumbs with sugar and cinnamon, add to the butter in the pan and stir in.
- The dumplings are done when they float on top, then you take them out with a slotted spoon, let them drip off and serve them with vanilla sauce and fruit on small plates. Sprinkle with the crumbs and dust with the powdered sugar.
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