Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Put flour, egg, 60 g sugar, vanillin sugar and lemon zest in a bowl. Add yeast. Heat up 1/4 litre of milk, melt 75 g fat in it. Also put into the bowl and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Knead the dough briefly on a floured work surface, form into a roll and cut into 8-10 pieces.
Form dough pieces into dumplings and put them into a greased casserole dish. Cover and leave to rise for another 20 minutes. Melt 30 g fat. Add the remaining milk and sugar, stir and pour the lukewarm mixture evenly over the dumplings. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Let the remaining fat foam up briefly and mix with poppy seeds. Dust the pasta with icing sugar and serve with poppy seed butter and apricots
Per portion (6 persons) approx. 2980 kJ/ 710 kcal. E: 14 g, F: 32 g, KH: 92 g