Yeast dumplings with poppy seed butter

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm 75 ml of milk lukewarm. Dissolve yeast in the milk. Stir with 30 g flour until smooth. Let the pre-dough rise in a warm place for about 20 minutes. Melt 50 g butter at low heat. Mix egg, egg yolk, icing sugar, 4 tablespoons milk, vanillin sugar, salt and lemon peel. Stir in butter. Knead egg-butter mixture, pre-dough and 220 g flour with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Form the dough into a roll on a floured work surface and divide into 4 pieces. Press each piece flat with your hands. Place 1 tbsp. plum jam in the middle of each piece. Press the dough over it and form it into dumplings. Place the dumplings with the seam facing down on the floured work surface or a baking tray, cover with a cloth and let the dumplings rise for another 20 minutes. Brush dumplings with oil. Boil up about 150 ml water. Place 2 dumplings next to each other in a steamer basket, cover and cook for 20-25 minutes in steam over a low to medium heat. Remove the finished dumplings and keep warm on a greased baking tray. Prepare the remaining dumplings in the same way. Heat 50 g butter, add poppy seeds and roast for about 1 minute while stirring. Pour poppy seed butter over the finished dumplings. Dust with icing sugar

2. 2

   Tip: For those who do not have a steam operation: Put water in a wide saucepan. Stretch the kitchen cloth over it so that it forms a hollow. Tie it up with kitchen yarn. Cover with a convex lid and cook

3. 3

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
570 kcal

CARBS
61 g

FATS
31 g

PROTEINS
12 g