Yeast dumplings with honey-nut filling

Name: Yeast dumplings with honey-nut filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 200 ml Milk; 500 g + some flour; 1/2 cube (2 1 g) Yeast; 2 TABLESPOONS sugar, 50 g + 75 g butter; 1 egg , salt (Gr. M); 7-10 Tbsp grated rind of; 1 untreated lemon; 1 can(s) (850 ml) Apricots; 1 package Vanillin sugar; 1 TEASPOON Cornstarch; 125 g Hazelnut kernels; 2-3 tablespoons (50 g) liquid honey; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

200 ml Milk
500 g + some flour
1/2 cube (2 1 g) Yeast
2 TABLESPOONS sugar, 50 g + 75 g butter
1 egg , salt (Gr. M)
7-10 Tbsp grated rind of
1 untreated lemon
1 can(s) (850 ml) Apricots
1 package Vanillin sugar
1 TEASPOON Cornstarch
125 g Hazelnut kernels
2-3 tablespoons (50 g) liquid honey
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Warm up the milk. Press a depression in the middle of 500 g flour. Crumble yeast into it. Add 1 tablespoon of sugar and half the milk. Mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes
2
Melt 50 g butter in the remaining lukewarm milk. Add the egg, 1/2 teaspoon salt, 1 tablespoon sugar and half lemon zest to the pre-dough and knead until smooth. Cover and leave to rise for another 30 minutes
3
Drain the apricots. Collect the juice. Boil up with the rest of the lemon peel and vanilla sugar. Stir starch and 2 tablespoons of water until smooth, thicken juice with it. If necessary, halve the apricots and add. Cool down
4
Coarsely chop 75 g nuts, mix with honey. Knead the dough and form it into a roll on a little flour. Divide into 8 pieces and press flat. Put 1 heaped tsp. nut mixture in the middle of each piece. Press the dough over it and form into dumplings. Place on a floured baking tray. Cover the oven at 50 °C and leave to rise for about 20 minutes
5
Bring 150 ml water to the boil in a large pot. Place 3 dumplings next to each other in a steamer or perforated insert and hang in or place on a tripod. Then steam covered over a low heat for about 20 minutes. Take out dumplings and prick. Put them warm on a greased baking tray. Prepare the remaining dumplings in the same way
6
Finely chop the remaining nuts. Heat 75 g butter, stir in nuts. Spread over the dumplings. Arrange with apricots and dust with icing sugar. Decorate if necessary.