Summary

Ingredients

• 500g flour
• 1 packet dry yeast or /2 cube fresh yeast
• 2 egg (s)
• milk
• 1 teaspoon salt
• 100 g suar, finer
• 100 g butter
• some vanilla sugar
• some lemon peel, grated
• Compote :
• 500 g elderberries
• 150 g plums or plums
• 150 g pear (s) or apples
• 200 g suar, finer
• 2 tablespoon pudding powder, vanilla
• 2 tablespoon water or calvados
• some cinnamon
• sugar
• Clove (noun)
• some lemon peel, grated
• butter

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Instructions

1. For the yeast dumplings:
2. Mix the flour, dry yeast and salt.
3. Heat the milk, mix the butter, eggs, sugar, vanilla sugar and lemon zest in the milk until smooth and add to the flour. Knead the dough well so that it is silky smooth. The dough should have a medium-firm consistency and be malleable. If necessary, adjust the firmness by adding milk or flour.
4. Cover and let the dough rise in a warm place for an hour.
5. Cut off pieces of dough with a tablespoon and form smooth patties (approx. 10 cm in diameter). Place on a floured surface and cover again and let rise again.
6. Bring salt water to a boil. Put in the dumplings and cook covered for about 5 minutes, then turn them over in the water and boil openly for another 5 minutes.
7. For the compote:
8. Wash the fruit. Pluck elderberries, cut plums in half and stone them, peel pears or apples, halve, core and cut into wedges.
9. Bring the fruit to the boil in a saucepan with a little water and simmer on a reduced heat until the fruit is soft.
10. Add a little lemon zest, sugar and spices.
11. Mix the pudding powder with a little water or calvados and reduce briefly with the fruit.
12. Arrange the warm yeast dumplings on a plate and pull them apart with 2 forks.
13. Now pour the compote over it and sprinkle with cinnamon and sugar. Finally drizzle with brown butter.
14. Tip:
15. The elderberry compote is suitable as a stand-alone dessert or as an accompaniment to pancakes or waffles.