Here is how to make cinnamon dumplings.
- Yield: 12 1x
- Sift together the flour, cinnamon and salt and set aside.
- In a large saucepan, over medium heat, stir together the water and sugar.
- Cook over medium low heat without stirring for 10 to 12 minutes.
Meanwhile, in a large bowl, cut the butter into the flour until it is crumbly.
- In another bowl, whisk together the milk, 1 whole egg and only the yolk from the other egg.
- Make a well in the flour and pour in the milk/egg mixture. Stir gently with a fork until blended.
Once the sugar has been cooking for at least 10 minutes, stir well and cook another 4 or 5 minutes.
- Remove from heat and slowly whisk in the cider until well blended.
- Return to the heat and bring just to a good simmer.
- Divide your dough into 12 parts and roll each into a ball.
- Drop these into the simmering cider syrup.
- Turning the dumplings once or twice, cook them until they triple in size.
- It may take up to 20 minutes to cook all twelve.
Place each dumpling in an individual serving bowl and drizzle with the remaining cider syrup.
- Top with creme fraiche or cool whip and serve at once.