Fortunately, yesterday Bori came up with today’s menu, and that way I didn’t need to give it a moment’s thought, I just needed to make it. Just…
Ragout of chicken with tarragon followed by “Golden dumplings” and vanilla custard. I haven’t made “golden dumplings” for yonks, and I have never made such a deliciously easy vanilla custard. Check it out! Heavenly!
Ingredients for the dough:
1 kg plain flour
1.5 sachets of dry yeast (or 40g fresh)
100g melted butter
100g grams of powdered sugar
1 spoon of salt
To “coat” the dumplings:
25og chopped/ground walnuts
The vanilla custard:
5 tablespoons sugar
1 tsp vanilla extract
Pour the flour into a mixing bowl. Add the icing sugar and the salt, mix them together thoroughly. Half the milk, warmed; crumble/sprinkle in the yeast along with a couple of spoons from the flour mix and blend until smooth, then pour the liquid into the middle of the flour. Cover, leave for 10 minutes to start the yeast off. Once the yeast has got going, mix in the two eggs, the warmed butter and the remainder of the warm milk. Knead it to a light, soft dough quickly. Cover and leave it to prove until doubled in size.
Meanwhile, in a deep bowl, mix together the ground walnuts and the granulated sugar; in a separate bowl melt 100g of butter and mix with the oil.
Roll out the dough onto a floured surface until it is about the thickness of your finger, 1.5cm or so, and then, using a small scone ring, cut out the dumplings. The resulting patties or dumplings I first roll in the dish of butter, then roll in the nut mix until covered, and finally place in a large baking tray with all my layers of dough.
It is also perfect if you put the dough into a greased baking dish and use a spoon to break up the dough into pieces and then sprinkle each layer with butter and then sprinkle with nuts/sugar. Suit yourself, either way is fine, do your own thing.
Bake for 35-40 minutes in a preheated medium oven until golden brown, as the name implies.
While it is baking, I use a hand blender to mix the eggs, sugar, milk and vanilla. Then I start heating the mix, stirring constantly, but gently with a whisk until it begins to thicken. At that point I remove from the heat, but continue to stir for 1-2 minutes to a smooth, thick and foamy custard, but the eggs haven’t quite gone hard. Take it easy, it’s not witchcraft. A few minutes is all you need and what you will get will be pretty damn good. Not pudding mix, not floury, not flavouring. A real custard. I told you so!
Photos: David Orosz