Pioneer woman apple dumplings

This dessert is as comfortable as gently pulling on a sweater on the first cold fall days. It features cinnamon butter that is generously heated with golden warm apple syrup. It's easy to make: just put the dough into an apple juice mixture. This is the best warm service with a delicious dollhouse of fraiche creme.


* Ingredients :


° 1 1/2 cups all-purpose flour

° 2 1/4 teaspoons of baking powder

° 1 teaspoon ground cinnamon

° 3/4 teaspoon coarse salt

° 2 cups sugar

° 6 tablespoons of cold, unsalted butter, cut into 1/2-inch pieces

° 1 large egg, plus 1 large egg yolk

° 1 1/2 tablespoons of whole milk

° 4 cups apples

° Frech cream, to serve


* directione




Sifting flour/ baking powder / cinnamon also salt in a bowl. Sit apart . Mix sugar and 3/4 cup of water in a large saucepan over medium heat. Cook, without stirring, until the sugar dissolves into light amber, about 14 minutes. Continue cooking, stirring occasionally, until the sugar has dissolved and the mixture has turned medium amber, about two minutes more.




Meanwhile, the butter is incorporated into the flour mixture using your fingers or a pastry mixer until flour, but the mixture is still crumbly. Beat together eggs, egg yolks and milk in a medium bowl. Formed a in center flour mixture. Cast to egg mixture. Sweetly stir with a fork until mixed .




Removing sugar blending from heat. whisk in apple juice. Returned to heat, bring too simmer. Employ your hands , divided dough equaly into 12 slices, and roll to balls about 1 1/2 inch in diameter . Carefully drop 6 balls of dough into the apple juice syrup. Cook, turning once or twice to a full coat, until the dumplings have tripled in size and in deep golden colors, about 20 minutes. Using a slotted spoon, transfer the dumplings to a plate, and cover. Repeat with the remaining balls of dough. Divide the dumplings between 6 bowls, and drizzle them with the remaining apple juice syrup. Working with Fraiche Creme.