Germ dumplings with apricots and caramel sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat 100 ml milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk, mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Melt 75 g butter, add 125 ml milk. Spread egg, salt, 50 g sugar and vanillin sugar on the flour rim. Add butter-milk mixture and knead with the dough hooks of the hand mixer to a smooth dough.

2. 2

   Cover and allow to rise for about 40 minutes. For the caramel sauce, cut toffees in half once. Heat the cream, remove from the heat and dissolve the sweets in the hot cream while stirring. Set aside and let it cool down. Knead the dough once more and divide it into 8 equally sized pieces. Press each piece flat and put 1 teaspoon of jam in the middle of each. Press the dough firmly together and form into round dumplings. Covered and leave to rise for approx. 15 minutes on a floured work surface. Boil up about 150 ml water. Place 2-3 dumplings (depending on the size of the pot) next to each other in a greased perforated insert (e.g. of the pressure cooker or a fish pot) and cook covered over a low to medium heat for approx. 20 minutes. Remove the finished dumplings and keep warm on a greased baking tray. Prepare the remaining dumplings in the same way.

3. 3

   Covered and leave to rise for approx. 15 minutes on a floured work surface. Boil up about 150 ml water. Place 2-3 dumplings (depending on the size of the pot) next to each other in a greased perforated insert (e.g. of the pressure cooker or a fish pot) and cook covered over a low to medium heat for approx. 20 minutes. Remove the finished dumplings and keep warm on a greased baking tray. Prepare the remaining dumplings in the same way. Heat 75 g butter in a pan, add nuts and 1 tablespoon icing sugar and roast. Chop the chocolate and melt over a warm water bath. Pour into a disposable piping bag. Mix 2 tablespoons of icing sugar and cocoa. Place dumplings on plates. Pour sauce around the dumplings, sprinkle chocolate on top and pull through once with a wooden skewer. spread nut butter on the dumplings and dust with the icing sugar mixture

4. 4

   Heat 75 g butter in a pan, add nuts and 1 tablespoon icing sugar and roast. Chop the chocolate and melt over a warm water bath. Pour into a disposable piping bag. Mix 2 tablespoons of icing sugar and cocoa. Place dumplings on plates. Pour sauce around the dumplings, sprinkle chocolate on top and pull through once with a wooden skewer. spread nut butter on the dumplings and dust with the icing sugar mixture

5. 5

   1 hour waiting time

Nutrition Facts

KCAL
650 kcal

CARBS
81 g

FATS
31 g

PROTEINS
10 g