for 12 pieces

Jam

1	blood orange, all of the juice (yields approx. 75 ml)
100 g	preserving sugar (Coop)
1	blood orange, peeled, cut into approx. 1 cm chunks

Dough

350 g	half-white flour
½ tsp	salt
3 tbsp	sugar
1	vanilla pod, halved lengthwise, seeds scraped out
½ cube	yeast (approx. 20 g), crumbled
20 g	butter, melted, left to cool
1 ½ dl	milk
1	egg, beaten

Sauce

3 dl	milk
50 g	butter, cut into pieces

How it's done

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.

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