now before I get flooded with emails and comments, let me state that I know french Toast has equally much to do with France as french Fries do. Does that make it any less delightful ? I think not ! But today, we ’ re making something a little more advance than traditional french Toast. You may say that this is french Toast, with a fiddling southern Style injected into it. Either way, one thing is decidedly for certain. Just one pungency of this delicious recipe, and you ’ ll be sporting berets, sipping Perrier, and shouting “ Viva La France ! ” for certain ! Voilà, I give you french Toast Dumplings !
Ingredients:
2 1/4 cups Honeyville Original Biscuit & Pancake Mix
2/3 cups Milk
1 1/2 cups Maple Syrup
1/3 cup Brown Sugar
1/2 cup Sugar
1 tsp Chef Tess Wise Woman of the East Spice
Directions:
First, let ’ s get to mixing our dumplings ! Combine Biscuit & Pancake Mix with Milk in a big bowling ball and mix until dough is gentle.
On a flour counter, roller out the boodle until it is about 1/2 edge blockheaded .
Using a dough stonecutter, slice the dough into squares, then roll them into balls .
You can decide on how big our how little your dumpling balls should be, but remember, they ’ ll puff up once you start cooking them .
once your dumplings are fix, in a medium saucepan, combine maple syrup and brown carbohydrate, then bring to a simmer. Make indisputable you ’ re using a good choice maple syrup, as this will decidedly affect the taste.
When the syrup/brown sugar mix is at a simmer, drop the dumplings into the pan, binding, and let cook until they dumplings have doubled in size .
This should take anywhere from 5-8 minutes .
Turn the dumplings once, to make certain each side is completely coated in the syrup shuffle .
Remove from sauce pan and let cool in a cake pan or on a cookie tabloid.
While puffs are cooling, mix sugar and Chef Tess spiciness together in a large stadium. once dumplings have cooled, drop and roll each ball in the mixture, coating all sides .
serve with whip skim if you desire .
These dumplings are super delectable, packed with a frightful sum of season from both the syrup/brown sugar coat and the boodle desegregate. You can eat them with a fork, or even precisely use your hands. They ’ re the arrant, pop-able size and are great for quick breakfasts, late night snacks, or long road trips. Try them for yourself and see if these dumplings don ’ thymine bring the french out of you !
