Nonnettes of Dijon with scents of orange and winter fruits, Burgundy-Franche-Comté region
- Total time
- 50 min
- servings
- 6 servings
- Dish type
- Dessert
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Prep
30 min
Cook
20 min
Total time
50 min
Ingredients
Ingredients
- 10 cl 10 cl milk
- 200 g 200 g honey all flowers
- 80 g 80 g of sour sugar
- 2 2 egg yolks
- 300 g 300 g flour
- 1 c. à café 1 teaspoons of baking soda
- 1 1 lemon juice
- 1 1 jars of orange marmalade
- spices
- 100 g 100 g sugar
- 40 g 40 g butter
- 10 cl 10 cl liquid cream
- dry apricots or dried figs or nuts
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Method
- 1
Mix flour with bicarbonate and sugar.
- 2
Melt honey and butter over low heat with milk. Add lemon juice and spices out of the heat.
- 3
Mix the flour together with the spicy melted honey. Add egg yolks. Mix until a homogeneous dough is obtained and put in muffin moulds (only half fill).
- 4
Bake for 20 minutes at 200°C (thermostat 6-7).
- 5
Let cool and demolish. Make a small hole in each with a Chinese baguette or a small spoon handle. Using a socket pocket, put some marmalade in each nun.
- 6
Make a caramel with sugar. Deglaze with hot liquid cream and butter. Soak the nuns on one side. Sprinkle with dried nuts or fruit in pieces.
Source : marmiton
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