Yeast dumplings with poppy seed butter

Ingredients

Directions

1. 1

   Warm up the milk. Sieve the flour into a bowl and press a depression in the middle. Crumble the yeast into it. Add 1 tablespoon of sugar and half the milk, mix with some flour. Cover the pre-dough and let it rise in a warm place for 10-15 minutes

2. 2

   Melt 40 g butter and mix with the remaining milk. Add the egg, 1/2 tsp salt, 1 tbsp sugar and lemon zest to the pre-dough. Knead everything smooth. Leave to rise for about 30 minutes. Knead dough and form into a roll. Divide into 6 equal pieces and flatten a little bit

3. 3

   Place 1 teaspoon of plum jam in the middle of each. Fold the dough over it and form into dumplings. Covered with a floured board and let it rise for 20-30 minutes. Bring 150 ml salt water to the boil. Put 3 dumplings into a perforated insert (e.g. from a pressure cooker), put them in

4. 4

   Covered dumplings and steam for about 20 minutes. Immediately prick the dumplings several times. Melt 80 g butter, drizzle a little over it, keep warm. Cook the remaining dumplings in the same way. Pour the remaining butter over the dumplings, sprinkle with poppy seeds and the rest of the sugar. Serve immediately