Bongu yeast dumplings, filled with Powidl (plum jam), served with crème anglaise (vanilla sauce), melted butter and very important: poppy seed sugar
Dodo's crème 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, scraped out the seeds
1 pinch of saffron
Preparation;
Bring the milk to the boil with the vanilla pod, seeds, vanilla sugar and salt. Remove from the heat.
Mix the egg yolks with the saffron and stir in with a whisk, return to the heat and continue to stir over a low heat until the desired consistency is reached (you can also do it the other way round to ensure that the eggs do not curdle - i.e. add the hot milk to the egg-saffron mixture).
Remove the vanilla pod and serve immediately.
Preparation in the Thermomix:
Insert butterfly
Put all ingredients into the mixing bowl: 7min 80 degrees LL speed 2
Poppy seed sugar:
60g blue poppy seeds, ready ground (or grind yourself in the Thermomix, a coffee grinder or Kenwood spice grinder etc.)
30g powdered sugar
Mix both together
Melted butter:
Melt 120g butter in the microwave at 300W for 1min
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 the 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, shape into flat cakes
Place 1 tbsp of plum puree on the dough
Press the edges of the dough together over the purée so that nothing can spill out
Place the dumplings in the Varoma, leaving a few slits free
Leave to rest for 30 minutes in the oven with the light on (or in bed with a hot water bottle or other warm place in the house)
Fill the pot with 500ml water
Put on the Varoma
25min Varoma level 1
Sprinkle the yeast dumplings with poppy seed sugar and top with melted butter. Serve separately with the vanilla sauce.
