Sudeten Style Apricot Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 750 g flour
- 2 packs dry yeast
- 0.5 liter ½ milk
- 15 apricot (s), (apricots)
- 15 sugar cubes
- 1 honey cake, Dutch
- powdered sugar
- 250 g butter, melted
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast and milk into a medium-heavy yeast dough (I don`t use salt for this yeast dough, you can vary it as you like). Cover and let rise at room temperature until it has doubled in volume.
- In the meantime, cut the apricots open, but leave them together, remove the core and fill each with a lump of sugar. Shape the dough into 15 dumplings with floured hands, enclose 1 apricot in each. Let simmer in a large saucepan in simmering water for 20 minutes with the lid on loosely.
- Crumble the honey cake and mix with powdered sugar to taste.
- Tear apart the dumplings on the plate, sprinkle with the honey cake mixture and pour the melted butter over them.
- I calculate 2-3 dumplings per person as a main course.
- They can also be made very well with plums.
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