Nonnettes of Dijon with scents of orange and winter fruits, Burgundy-Franche-Comté region

Ingredients

For 6 servings

• •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

Method

1. 1.Mix flour with bicarbonate and sugar.
2. 2.Melt honey and butter over low heat with milk. Add lemon juice and spices out of the heat.
3. 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. 4.Bake for 20 minutes at 200°C (thermostat 6-7).
5. 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. 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.