Old-fashioned cinnamon apple dumplings | In toasted buttery breadcrumbs
(0)
60 min
Under an hour
Kifli Kukták
Omlós házi burgonyás tésztába burkolt fahéjjal és kristálycukorral fűszerezett zamatos őszi almakockák ropogósra pirított vajas zsemlemorzsában megforgatva. Tradicionális magyar édesség, amely a békebeli őszi délutánok meleg hangulatát hozza el a családi asztalra.
Ingredients
Preparation method
Thoroughly wash the potatoes, then boil them unpeeled in lightly salted water until tender. Peel them while still warm, pass through a potato ricer, and then let them cool completely.
While the potatoes are cooling, peel, core, and cut the apples into small dice. Melt 20 g of butter in a pan, add the diced apples, granulated sugar, and ground cinnamon, then lightly caramelise over medium heat for 5 minutes until the apples soften but do not fall apart. Set aside to cool.
Add the fine wheat flour, egg, and a pinch of salt to the cooled riced potatoes. Quickly knead into a soft, smooth, yet easily workable dough.
Chef's tip
The secret to the perfect dough is completely cooled potatoes, as warm potatoes would absorb too much flour, which would make the dumplings heavy.
Made with slightly tart autumn apple varieties, such as Jonagold or Gala, the flavours harmonize best with the cinnamon sweetness.
55 min
Under an hour
