Rating: 3.71 stars
21 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

This dessert is as sweetly comforting as pulling on a sweater on the first chilly fall day. It features cinnamon dumplings that are generously drizzled with warm, golden apple-cider syrup. They're easy to make: Just drop dough into a simmering sugar-cider mixture. These are best served warm with a cool dollop of creme fraiche.

Martha Stewart Living, September 2005

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Credit: Lisa Hubbard

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.

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  • Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.

  • Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup. Serve with creme fraiche.

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Reviews (1)

21 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
11/22/2016
OK. We've tried this twice. Both times, as the sugar has been on the stove top for about 15 minutes, the water seems to disappear and the sugar blows up into this hard, lumpy crystallization. Help!