Yeast dumplings with chocolate filling and vanilla sauce

Ingredients

Directions

1. 1

   Heat 200 ml of milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 1 tablespoon of sugar and about 100 ml of lukewarm milk and mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. In the meantime melt butter, let it cool down a bit and mix it with the remaining warm milk.

2. 2

   Together with the egg, 1/2 teaspoon of salt, 1 tablespoon of sugar and lemon zest add to the pre-dough. Knead to a smooth yeast dough. Cover and leave to rise for about 30 minutes. Knead the dough again, form it into a roll and cut it into 6 equal pieces. Press each piece flat and put a piece of chocolate in the middle. Fold the dough over it and form into dumplings. Put them on a floured baking tray and let them rise in a warm oven for another 20 minutes. Bring some salted water to the boil in a wide saucepan or roasting pan with a steaming tray and place 3-4 dumplings on the tray. Cover and cook over low to medium heat for about 20 minutes. For the sauce, stir the sauce powder with 3 tablespoons of milk and the remaining sugar until smooth.

3. 3

   Put them on a floured baking tray and let them rise in a warm oven for another 20 minutes. Bring some salted water to the boil in a wide saucepan or roasting pan with a steaming tray and place 3-4 dumplings on the tray. Cover and cook over low to medium heat for about 20 minutes. For the sauce, stir the sauce powder with 3 tablespoons of milk and the remaining sugar until smooth. Bring the remaining milk to the boil, stir in the sauce powder and bring to the boil again briefly. Remove the finished dumplings, arrange on plates and serve with hot vanilla sauce, apricots and chocolate shavings. In the meantime, put the remaining dumplings into the pot and cook