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
Dough
Sauce
To bake
Pistachio sauce
To serve
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
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.
To shape
Divide the dough into 12 portions, shape into balls, place in the tin, leave to rise again for approx. 30 mins.
Sauce
Place the milk and butter in a pan, bring to the boil while stirring. Pour the sauce over the dumplings in the prepared tin.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove. Brush the dumplings with milk, allow to cool slightly on a rack.
Pistachio sauce
In a pan, whisk the milk with all the other ingredients up to and including the egg. Bring to the boil over a medium heat, whisking constantly. Remove the pan from the heat, continue to whisk for approx. 2 mins., pour into a bowl through a sieve, add the pistachio cream, mix well.
To serve
Spread the pistachio cream on top of the cooled dumplings, sprinkle with the pistachios, serve with the pistachio sauce.
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