Cinnamon Dumplings with Apple-Cider Syrup

from Martha Stewart

1 1/2 c. flour
2 1/4 t. baking powder
1 t. cinnamon
3/4 t. coarse salt
2 c. sugar
6 T. cold unsalted butter, cut into 1/2 inch pieces
1 large egg plus 1 large egg yolk
1 1/2 T. whole milk
4 c. apple cider

1. Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 c. water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 more min.
2. Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
3. Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat, until dumplings have tripled in size and are deep golden brown, about 20 min. Using a slotted spoon, transfer dumplings to a platter and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls and serve with vanilla ice cream.

E-notes: I had trouble with the sugar mixture and getting it to a syrup. With 2 batches, my sugar turned to a complete solid. I think I cooked it too long? Anyhow, the 3rd time I just cooked the sugar and water until it was melted (it did not take that long!) and then added the apple cider from there. My mom made some water/cornstarch mix to thicken it up to our desired syrup consistency. It still tasted really good.

more e-notes: so i updated this by correcting about 1/2 a dozen typos - whoops! also, i hadn't made this in a while, but did so this evening. once again, i just heated the sugar and water on low until the sugar was dissolved. then added the cider. i mixed some cornstarch and water and added it to the cider mix. brought to a boil. then added the dumplings and cooked for 20 minutes. perfect. i tasted the dumpling dough (i always taste the dough of everything) and thought, "whoa, way too salty!" i was really worried and ben and i remembered we had this salt issue before. well, turns out it was totally fine and completely delicious. perhaps the saltiness goes away when cooked in the cider and eaten with the syrup and ice cream. okay, that's enough. . .