Yeast dumplings with vanilla sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Sieve the flour into a bowl, make a depression in the middle. Warm the milk slightly, mix with the yeast and sugar and pour into the depression. Cover with some flour from the edge and let it rise in a warm place for about 10 minutes.

2. 2

   Melt the fat at low heat, add to the yeast dough with salt, lemon zest and the egg. Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes.

3. 3

   Meanwhile, boil milk for the sauce. Stir the sauce powder, sugar and rum until smooth, stir into the boiling milk and bring to the boil again. Let the sauce cool down, stirring more often to prevent skin formation.

4. 4

   Knead the yeast dough again well, form into a roll and divide into 8 equal pieces. Press the pieces a little bit flat, fill with the plum puree, whip the dough over the filling, press the "seams" well together, form into round dumplings.

5. 5

   Leave to rise for a further 20 minutes on a floured tray, covered and in a warm place. Bring plenty of water to the boil in a large pot. Slide the dumplings with the top down into the slightly boiling water, cover and cook for 3 minutes at medium heat.

6. 6

   Carefully turn the dumplings over and let them simmer on the other side for another 4 minutes. Remove the dumplings immediately from the water and prick them several times with a fork so that the steam can escape and the dumplings do not collapse.

7. 7

   Heat the butter, allow to brown slightly and warm the poppy seed mixture in it. Arrange dumplings, spread poppy seed butter over the dumplings. Serve decorated with vanilla sauce and mint leaves.