Yeast dumplings with poppy seed butter

Name: Yeast dumplings with poppy seed butter
Yield: 1
Ingredients: 200 ml Milk; 1/2 cube (21 g) fresh yeast; 500 g Flour; 2 TABLESPOONS Sugar; 150 g Butter; 1 Egg (Gr. M); 7-10 Tbsp Salt; 4 TABLESPOONS Plum jam; 7-10 Tbsp Flour; 50 g ground poppy seed; 7-10 Tbsp Icing sugar; 7-10 Tbsp Wood skewer

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

200 ml Milk
1/2 cube (21 g) fresh yeast
500 g Flour
2 TABLESPOONS Sugar
150 g Butter
1 Egg (Gr. M)
7-10 Tbsp Salt
4 TABLESPOONS Plum jam
7-10 Tbsp Flour
50 g ground poppy seed
7-10 Tbsp Icing sugar
7-10 Tbsp Wood skewer

Directions

1
Warm up the milk. Crumble yeast into it, dissolve in it. Put the flour in a bowl and press a depression into it. Add milk and 1 tbsp. sugar, mix with some flour. Cover and leave to rise in a warm place for about 15 minutes.
2
Melt 50 g butter, let it cool down a little. Add ##egg##, 1/2 tsp salt and 1 tbsp sugar to the flour. Knead with the dough hooks of the hand mixer, then with your hands to a smooth dough.
3
Cover and leave to rise for about 30 minutes.
4
Knead the dough again. Divide into 4 equally sized pieces and press each one slightly flat. Place 1 tbsp. ##plums##mus in the middle of each piece. Press the dough well together and form into dumplings.
5
Place the dumplings on a floured tray with the seam facing downwards. Leave to rise for 20 minutes. Bring 150 ml salted water to the boil in a saucepan with a steam insert. Place 2 dumplings in the steamer basket.
6
Steam the dumplings in two portions covered at low heat for about 20 minutes. Prick the finished dumplings with a skewer so that the steam escapes. Remove the dumplings and keep warm.
7
Melt 100 g butter. Stir in the poppy seeds and roast for about 1 minute while stirring. Arrange dumplings on plates. Cover with poppy seed butter and dust with icing sugar.