for 12 pieces

Dough

350 g	half-white flour
½ tsp	salt
4 tbsp	sugar
1	bourbon vanilla powder
¼ cube	yeast (approx. 10 g), crumbled
20 g	butter
1 ½ dl	milk
1	egg, beaten

Sauce

3 dl	milk
40 g	butter, cut into pieces

To bake

1 tbsp

milk

Pistachio sauce

4 dl	milk
2 ½ tbsp	sugar
½ tbsp	Maizena cornflour
1	fresh egg
3 tbsp	pistachio spread

To serve

1 tbsp	pistachio spread
2 tbsp	unsalted, shelled pistachios, coarsely chopped

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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