Plum Dumplings Made from Yeast Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 100 g suar
- 80 g butter, soft or mararine
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 30 g yeast
- 200 ml milk
- 25 plum (s)
- 100 g butter, melted
- powdered sugar
- cinnamon
Print Recipe
Pin Recipe Instructions
- First you stir the yeast in lukewarm milk. The sifted flour is now processed into a smooth dough with the sugar, the soft butter or margarine, the salt, the vanilla sugar and the milk-yeast mixture. This dough is placed in a warm place for 90 minutes and should double its volume (rise).
- Once the 90 minutes have passed, the dough has to be kneaded again and is now ready for processing.
- Very thin flatbreads are rolled out on a floured board, each of which is wrapped around a pitted plum. Each plum dumpling should only be surrounded by as much dough as is absolutely necessary, but the fruit must not be visible at any point.
- Now you take a large saucepan (at least 3 liters), fill it 2/3 with water, add a pinch of salt and let it boil. The plum dumplings are then placed in the water for 10 minutes, which should no longer boil (after 5 minutes, the dumplings should be turned in the water bath).
- For consumption, the finished plum dumplings are placed on a flat plate, torn open, drizzled with the melted butter and sprinkled with powdered sugar and cinnamon.
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