Souskluitjies
syrup dumplings
Afrikaans sweet dumplings cooked and served with cinnamon-butter syrup or custard.
About this dish
Afrikaans sweet dumplings cooked and served with cinnamon-butter syrup or custard. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
South African cinnamon souskluitjies
Dough
- 200 g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 30 g butter
- 1 egg
- 100-130 ml milk
Poaching
- 750 ml water
- pinch of salt
Sauce
- 60 g butter
- 100 g sugar
- 2 tsp cinnamon
- 250 ml reserved poaching water
- 1
Dough: 200 g all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; plus the remaining ingredients listed for this component. Mix flour, baking powder and dough salt; rub in dough butter. Beat egg with 100 ml milk and stir in, adding more milk only for a soft spoonable dough. Keep butter cold, start with lower milk and stir lightly until spoonable, not kneaded smooth.
- 2
Poaching: 750 ml water; pinch of salt. Bring poaching water and salt to a gentle simmer. Drop 12 spoonfuls into the pot; cover and cook 10-12 minutes until risen and cooked inside. Use a quiet simmer, equal scoops and gaps; keep lid closed until minimum time and test a fluffy cooked center.
- 3
Sauce: 60 g butter; 100 g sugar; 2 tsp cinnamon; plus the remaining ingredients listed for this component. Lift dumplings into a warm dish. Simmer sauce butter, sugar, cinnamon and reserved water 3-5 minutes to dissolve sugar. Measure reserved liquid before draining; simmer sauce gently and stir until sugar dissolves.
- 4
Pour sauce over dumplings and let stand 5 minutes before serving. Pour evenly, allow the stated rest and cool the syrup slightly before eating.
Note
Handle dough lightly and keep the lid closed during cooking. Reserved starchy water helps the cinnamon sauce coat the dumplings.