Holstein pear dumplings

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and quarter the pears and cut out the core. Cut the quarter into small pieces. Mix with 60 g sugar, 1 packet of vanillin sugar, cinnamon stick, cloves, pimento seeds, lemon juice and zest in a pot. Add 250 ml water, bring to the boil, cover and stew for 5-6 minutes until soft. Let the pear compote cool down

2. 2

   Melt the fat in a saucepan, remove from heat and add milk. Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Put flour, egg, 50 g sugar, yeast mixture, 1 sachet vanilla sugar, salt and lukewarm milk-fat mixture into a bowl and knead with the dough hooks of the hand mixer for about 3 minutes to a smooth yeast dough. Cover and leave to rise for approx. 30 minutes

3. 3

   Line a wide casserole dish with bacon. Drain the pear compote and collect the juice. Knead the yeast dough again briefly, form into a roll and cut into 12 even pieces. Flatten each piece of dough a little, put about 1 heaped tbsp. pear pieces in the middle and press them together to form a bag. Form into a ball and place in the mould. Cover and leave to rise in a warm place for 20-30 minutes

4. 4

   Heat 125 ml pear juice and pour over the dumplings. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Add the rest of the pear juice and pear pieces and serve to the dumplings

5. 5

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
52 g

FATS
9 g

PROTEINS
8 g