Plum Dumplings with Yeast Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g wheat flour, type 405
- 15 g yeast, fresh
- 290 ml milk
- 30 g salt
- 90 g suar
- 1 lemon (s), untreated
- 1 orange (s), untreated
- 1 vanilla pod (s)
- 0.5 stick ½ cinnamon
- Plum water
- 12 sugar cubes
- 12 small plums
- 1 egg (s)
- 1 egg yolk
- Cinnamon, or cocoa powder
- powdered sugar
- Butter, liquid
Print Recipe
Pin Recipe Instructions
- Heat the milk lukewarm on the stove and remove from the stove. Dissolve the finely crumbled fresh yeast while stirring. Pour the flour into a bowl and create a deep crater, sprinkle 10 g of salt and 10 g of sugar into the well and fill up with the yeast milk. Let rest for 15 minutes.
- Add about 2 teaspoons of the zest of the orange and lemon, the pulp of a vanilla pod, the egg and the egg yolk to the dough and knead intensively. Then let the dough rest in a warm place until it is twice its size.
- Wash and core the plums. Instead of the stones, put a piece of sugar in each plum and soak it with plum water.
- Divide the dough into 12 equal portions and form a dumpling from each part together with the plum.
- Bring approx. 2 ¼ liters of water to the boil in a very large saucepan. Dissolve 20 g salt and 80 g sugar in it, add the cinnamon bark and 2 strips each of orange peel and lemon peel and let the dumplings boil in the boiling stock for about 15 minutes.
- Let the dumplings drain briefly, dust them vigorously with cinnamon or cocoa, sift icing sugar over them if you like and finally pour the melted butter over them (not too sparingly).
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