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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