Yeast Dumpling

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Add a tablespoon of sugar and 100 millilitres of lukewarm milk and mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Meanwhile melt butter, let it cool down and mix it with 100 millilitres of milk. Add the egg, 1/2 teaspoon of salt, a tablespoon of sugar and lemon zest to the pre-dough and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for 30 minutes. Knead the dough again, form it into a roll and cut it into four equal pieces. Press each piece flat and put a teaspoon of plum jam in the middle of each. Press the dough over it and form into dumplings. Place on a floured baking tray, preheat oven to approx. 50 degrees, turn off. Let dumplings rise in the warm oven for another 20 minutes. Boil up about 150 millilitres of salted water. Place two dumplings next to each other in a perforated insert (e.g. of a pressure cooker or a fish pot), cover and cook for 20 minutes in steam over a low to medium heat. Remove the dumplings and prick them a few times with a wooden skewer. Place the dumplings on a greased baking tray and keep warm. Prepare the remaining dumplings in the same way. Mix poppy seeds and icing sugar and sprinkle on the dumplings

2. 2

   Tastes good with vanilla sauce

3. 3

   1 hour waiting time