John Myers
Brioche – Dumplings
The perfect brioche – dumplings recipe with a picture and simple step-by-step instructions.
- 400 g Brioche, stale
- 1 Apple
- 1 El Sugar
- 2 tbsp Butter
- 75 g Beechwood campignon heads, white
- 3 Eggs
- 200 ml Milk
- Salt pepper
- Nutmeg
- 1 tsp Thyme, rubbed
- Cut the brioche into cubes.
- Wash, peel and quarter the apple, remove the core and cut into small cubes. Heat 1 tbsp butter in a pan, add the sugar and the apple cubes and let the whole caramelize.
- Briefly sweat the heads of the beech wood mushrooms in 1 tablespoon butter.
- Whisk eggs and milk together and pour over the brioche cubes. Add thyme, apple cubes and mushroom heads and mix everything together. Season with salt, pepper and nutmeg.
- Let the dumpling dough rest for about 15 minutes. If the dumpling dough is too “mushy” add a little more flour.
- Form dumplings with wet hands and let them simmer in hot salted water for about 15-20 minutes.
Note:
- Brioche dumplings are a “noble” accompaniment to game, goose, duck or roast beef …
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