Prep 20 mins
Cook 2 hrs
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
- 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
- Bring the milk to the boil over low heat.
- Add semolina while whisking.
- Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan).
- Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again).
- Add orange blossom water to taste (be careful, this can easily overpower other tastes).
- Spread on a greased tray (about 1 inch thick), allow to cool to room temperature.
- Cover and refrigerate until firm.
- Beat egg.
- Heat olive oil and butter over medium-low heat.
- Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs.
- Cook in oil/butter mixture until golden brown.
- Serve warm, sprinkled with cinnamon sugar.