Apricot yeast dumplings with poppy butter

Name: Apricot yeast dumplings with poppy butter
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1/2 can(s) (425 ml) Apricots; 100 ml + 1/4 l milk; 1/2 cube (2 1 g) fresh yeast; 250 g + some flour; 1 pinch Salt; 3 TABLESPOONS Sugar; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 1 teaspoon (10 g) soft + 1 Tsp +; 1 tablespoon (20 g) Butter; 10-15 g ground poppy seed

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1/2 can(s) (425 ml) Apricots
100 ml + 1/4 l milk
1/2 cube (2 1 g) fresh yeast
250 g + some flour
1 pinch Salt
3 TABLESPOONS Sugar
7-10 Tbsp grated rind of
1/2 untreated lemon
1 teaspoon (10 g) soft + 1 Tsp +
1 tablespoon (20 g) Butter
10-15 g ground poppy seed

Directions

1
Drain the apricots. Heat 100 ml milk. Crumble yeast, dissolve in it. Knead 250 g flour, salt, 1 tbsp. sugar, lemon zest, 1 tsp. butter and yeast milk to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
2
Knead the dough again well and divide it into 4 equally sized pieces. Place one apricot half on each. Cover the dough with lightly floured hands and form into balls. Cover and leave to rise for a further 20 minutes
3
Heat 1/4 l milk, 1 tablespoon sugar and 1 teaspoon butter in a large pot or roaster (with a tightly closing lid). Place the dough balls next to each other, cover and cook over a low heat for about 30 minutes. Do not open the pot in between, so that the dumplings do not collapse
4
Heat 1 tablespoon of butter. Fry 1 tablespoon of sugar and poppy seeds. Arrange the yeast dumplings with the poppy seed butter and the remaining apricots