Yeast dumplings with hazelnut-honey filling and apricot compote

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour in a bowl, make a hollow in the middle and crumble the yeast into it. Add 1 tablespoon of sugar and 100 ml of milk and mix with some flour to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Meanwhile melt 50 g butter, let it cool down and mix with the remaining milk, add to the pre-dough. Add the egg, 1/2 teaspoon salt, remaining sugar and lemon peel and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. For the compote, pour the apricots onto a sieve and collect the juice.

2. 2

   Boil up the fruit juice and lemon peel. Add vanillin sugar. Stir the starch with some cold water until smooth and bind the fruit juice with it. If necessary, halve the apricots and add to the sauce. Remove the lemon peel. Let the apricot compote cool down. Coarsely chop 75 g hazelnuts and mix with the honey. Knead the dough again, form it into a roll and cut it into 8 equal pieces. Press each piece flat and put 1 heaped teaspoon of hazelnuts in the middle of each. Press the dough over it and form it into dumplings. Place the dumplings on a floured baking tray and let them rise in a warm oven for about 20 minutes. Bring 150 ml salt water to the boil. Place 3 dumplings next to each other in a perforated insert (e.g. of a pressure cooker or fish pot) and cook over a low to medium heat for about 20 minutes. Remove the finished dumplings and prick them several times with a wooden skewer.

3. 3

   Knead the dough again, form it into a roll and cut it into 8 equal pieces. Press each piece flat and put 1 heaped teaspoon of hazelnuts in the middle of each. Press the dough over it and form it into dumplings. Place the dumplings on a floured baking tray and let them rise in a warm oven for about 20 minutes. Bring 150 ml salt water to the boil. Place 3 dumplings next to each other in a perforated insert (e.g. of a pressure cooker or fish pot) and cook over a low to medium heat for about 20 minutes. Remove the finished dumplings and prick them several times with a wooden skewer. Place the dumplings on a greased baking tray and keep warm. Prepare the remaining dumplings in the same way. Finely chop the rest of the nuts. Heat the remaining butter. Fold in nuts and sprinkle over the dumplings. Arrange yeast dumplings together with the apricot compote. Dust the dumplings with icing sugar and decorate with mint

4. 4

   Place the dumplings on a greased baking tray and keep warm. Prepare the remaining dumplings in the same way. Finely chop the rest of the nuts. Heat the remaining butter. Fold in nuts and sprinkle over the dumplings. Arrange yeast dumplings together with the apricot compote. Dust the dumplings with icing sugar and decorate with mint

Nutrition Facts

KCAL
560 kcal

CARBS
72 g

FATS
25 g

PROTEINS
11 g