This is a little time consuming, but oh so delicious! I recommend making if you don't mind cooking a little bit after dinner. Keep in mind- you can make the dough balls ahead of time, so that saves a little time.
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
2 cups sugar
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 large egg plus 1 large egg yolk
1 1/2 tablespoons whole milk
4 cups apple cider (fresh cloudy kind), warmed in microwave
Creme fraiche, for serving
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.
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. (this you can make a few hours ahead of time)
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.
Creme fraiche is French style sour cream, you can find in most nicer grocery stores. Perfectly balances the sweet dessert!
Recipe Borrowed From: Martha Stewart Living
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