Italian Orange-Cinnamon Semolina Dumplings

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READY IN: 2hrs 20mins
Recipe by Is This Really Nece

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 Nutrition


  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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