Serviettenknödel with Baked Fruit Compote

Ingredients

• 300 g brioche (pre‑bought)
• 150 ml milk
• 8 oranges
• 100 g baked fruit
• 100 g powdered sugar
• 1 vanilla bean (mash)
• 2 tsp cornstarch
• 2 tbsp orange liqueur
• 100 g Soft Butter
• Cinnamon
• 2 medium eggs
• 1 egg yolk

Instructions

1. 1.

   Dice the brioche finely, spread on a baking sheet and roast in a preheated oven at 180°C (gas: level 2‑3, convection: 160°C) for 10 minutes. Transfer to a bowl and let cool. Warm the milk, pour over the cubes and knead well. Let rest for 30 minutes.

2. 2.

   For the compote, peel and filet four oranges, catching the juice and squeezing the remaining pulp (about 100 ml). Squeeze the other oranges as well. Add about 300 ml of orange juice to a pot. Dice the baked fruit. Stir in 50 g powdered sugar and vanilla mash, bring to a boil, then simmer for 10 minutes. Mix cornstarch with the liqueur and add to the fruit; let it boil once more. Add the orange fillets and cool.

3. 3.

   Cream butter, remaining powdered sugar, and cinnamon together. Beat in eggs and yolk one at a time, then fold in the bread cubes. Let the mixture rise for 15 minutes. Damp a kitchen towel, lay the dough lengthwise to form a 25 cm long strip on the towel. Roll into a log and tie the ends with kitchen twine. Fill an oval large pot with boiling water, carefully place the log inside, and simmer over medium heat for 40 minutes.

4. 4.

   Release the serviettenknödel from the towel and slice. Serve with the compote. Vanilla ice cream pairs well.