souskluitjies with naartjie + cinnamon (… & champagne)

souskluitjies with naartjie + cinnamon (… & champagne)

Souskluitjies -Anel Potgieter
I grew up with souskluitjies (cinnamon dumplings). My mom’s warm and sweet souskluitjies were my favourite childhood dessert. I remember those cold winter days and the soft dumplings smothered in a sweet buttery cinnamon syrup. I have never changed mom’s recipe… why do something like that to something so perfect? So when my friend Mary van Appeldoorn invited me for bubbles and souskluitjies I was really intrigued. Champagne and souskluitijes…could this work?

At Mary’s flat she opened a bottle of Pieter Cruythoff bubbles and started cooking her souskluitjies. She added naartjie-zest to the delicious sweet, cinnamon, citrus, buttery breadcrumb topping topping: “Mom always used to add some orange liqueur”, she said matter of factly.

Well the combinations just took the souskluitjies to another level. The addition of the naartjie worked perfectly with the cinnamon – and the light bubbles of the champagne in-between spoonfuls of souskluitjies was like wandering about the clouds en-route to heaven. Delicious!

Souskluitjies with naartjie and cinnamon

Crumb
40 ml butter
250 ml big ciabatta breadcrumbs (not fine crumbs)
2.5 ml cinnamon
5 ml grated naartjie zest
15 ml sugar

Dough
250 ml flour
5 ml baking powder
2 ml salt
45 ml butter, room temperature
2 eggs
15 ml sugar

To serve
Cinnamon sugar (45 ml sugar+ 5 ml ground cinnamon)
45 ml butter, melted

Make the crumbs by melting the butter then adding the breadcrumbs. Fry over medium heat for about five minutes until crispy. Add the cinnamon, naartjie zest and sugar and cook for a further minute or two then set aside for serving. Sift together the flour, baking powder and salt then rub in the butter. Beat together the eggs and 15 ml of sugar then mix lightly into the flour mixture. Fill a 20cm pot halfway with water then stir in ½ teaspoon of salt and bring to a boil. Dip a tablespoon into the boiling water and create balls with the dough. Place 4 dumplings into the pot at a time and leave to cook for 5 minutes before removing and setting aside. Repeat until dough is used up. Remove the dumplings with a slotted spoon from the water, place into a serving dish and sprinkle with cinnamon sugar and melted butter.Finally, sprinkle with breadcrumbs and serve warm.

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