We're not elaborate breakfast people. Actually I should rephrase that and say on weekdays we tend to steer clear from elaborate breakfasts and generally do what is fast and easy and what can get us all out the door by 8.30am. So it's muesli, cereal, and Vegemite on toast, scrambled eggs, toasted bagels and coffee, coffee and more coffee.

But the weekends and school holidays are an entirely different story as we have the luxury of time and can therefore lounge around in our pyjamas until mid afternoon. Hence, a whole other 'breakfast world' comes alive for us as we don't have the pressure of school bells and Connex train timetables.

These orange blossom and cinnamon semolina dumplings are an example of the more elaborate weekend and school holiday breakfasts for us. They're pretty easy to make but rolling tablespoonfuls of semolina mixture into balls and lightly coating them in flour, then egg, then breadcrumbs can be a little fiddley. Hence why we save this breakfast treat for weekends and school holidays.

Orange Blossom & Cinnamon Semolina Dumplings

These dumplings are great for breakfast. If you're not terribly fond of orange blossom water just replace it with some lemon zest. For best results, make the semolina the night before and leave in the fridge overnight.

Ingredients

For the dumplings

3 cups of full cream milk

¾ cup fine semolina

¾ cup raw caster sugar

2 organic egg yolks, beaten

80g unsalted butter

Generous splash of orange blossom water

For frying
 
Plain flour, for dusting

Egg wash

Fine breadcrumbs

Grapeseed oil, for frying

Cinnamon sugar, to finish

Method

1. Bring the milk to the boil over low heat. Add the semolina while whisking so to ensure no lumps form. Stir continuously over a low hear with a wooden spoon or silicon spatula until the mixture thickens.

2. Stir in the sugar, egg yolks and butter and add orange blossom water to taste. Spread the mixture evenly into a buttered dish and cover with cling film and refrigerate over night.

3. Roll tablespoonfuls of semolina mixture into balls and lightly coat in flour, then egg, then breadcrumbs. Cook in grapeseed oil until dumplings are golden brown. Serve warm, sprinkled with cinnamon sugar.