Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Jam
Dough
Sauce
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
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Jam
Add half of the preserving sugar, the orange juice and the orange to a pan, mix, bring to the boil while stirring, boil rapidly for 1 minute. Add the remainder of the preserving sugar while stirring, then boil rapidly for a further 4 mins. Remove the pan from the heat, leave the jam to cool (yields approx. 200 g).
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Sauce
Place the milk and butter in a pan, bring to the boil while stirring. Pour half of the sauce into the prepared dish.
To shape
Divide the dough into 12 portions. On a lightly floured surface, roll out into circles (each approx. 12 cm in diameter). Place approx. 1 tbsp of blood orange jam into the centre of each dough circle. Fold the sides of the dough over the filling and press down, shape into balls, place in the prepared dish.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 180 °C. Remove, pour the remaining sauce over the dumplings, bake for a further 10 mins.
| Tip: | Dust the dumplings with a little icing sugar while still warm. |
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