Bongu yeast dumplings filled with Powidl (plum jam), served with crème anglaise (vanilla sauce), melted butter and very important: poppy seed sugar
Dodo's Creme Anglaise with Saffron:
600ml milk (soy milk works very well)
8 egg yolks
2 pinches of salt
70g vanilla sugar, homemade
1 vanilla pod, halved, seeds scraped out
1 pinch of saffron
Preparation;
Allow the milk to bubble up with the vanilla stick, pulp, vanilla sugar and salt. Remove from heat.
Mix the egg yolks with the saffron and stir in with the whisk, put back on the stove and continue stirring on a low flame until the desired consistency (you can also do it the other way around to make sure that the eggs don't curdle - so: add hot milk to the eggs -Add saffron mixture).
Remove vanilla stick and serve immediately.
Preparation in the Thermomix:
Insert butterfly
Pour all ingredients into the mixing bowl: 7min 80 degrees LL level 2
Poppy seed sugar:
60g blue poppy seeds, ground (or grind yourself in a Thermomix, a coffee grinder or Kenwood spice mill, etc.)
30g powdered sugar
Mix both together
Melted butter:
Melt 120g butter in the microwave at 300W for 1 minute
Yeast dumplings from the Thermomix:
30g butter, soft (at least room temperature)
100g milk
20g fresh yeast
300g flour
2 egg yolks
1/2 tsp salt
1 MSP Saffron
300g plum jam
Grease Varoma
Milk, sugar, yeast in the pot: 1min 37 degrees level 3
Add flour, salt, egg yolks, saffron, butter: Knead for 30 seconds
Divide the dough into 4-5 parts and form flat cakes out of them
Place 1 tablespoon of plum jam on the dough
Press the edges of the dough together over the mash so that nothing can ooze out
Place the dumplings in the Varoma so that there are still a few slits left
Let it rest for 30 minutes in the oven with the lamp on (or in bed with a hot water bottle or another warm place in the house)
Fill the pot with 500ml water
Put on Varoma
25min Varoma level 1
Sprinkle the yeast dumplings with poppy seed sugar and pour melted butter over them. Serve vanilla sauce separately.
