Apricot Yeast Dumplings with Berry Sauce
Apricot Yeast Dumplings with Berry Sauce - A tasty dessert to round out a full meal
Healthy, because
Even smarter
Nutritional values
All of the fruit in this recipe scores with lots of vitamins, especially vitamin C from the berries.
Apricots are available from June to September. Alternatively, you can fill the yeast dumplings with strawberries, plums, diced apples, or pears. If you would prefer the dumplings to be savoury, then leave out the sugar and use cherry tomatoes instead of apricots. A salad will then go well with them instead of the berry sauce.
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 42 mg |
Ingredients
- Ingredients
- 9 ozs Pastry flour
- ½ cube fresh Yeast
- 1 heaping Tbsp sugar
- ½ cup
- ½ lemon
- 3 Tbsps butter
- 2 Tbsps Canola oil
- 1 pinch salt
- 10 small Apricot
- 11 ozs mixed Berry
- 2 Tbsps honey
- 1 pinch ground cinnamon
- 2 tsps powdered sugar
Kitchen utensils
Preparation steps
Place half of the flour in a large bowl and form a well in the center. Crumble yeast into the well and add the sugar.
Heat the milk in a pot until lukewarm, then pour into the well and mix into a smooth dough.
Dust the dough with flour, cover with a kitchen towel and let rise in a warm place for about 10 minutes, until small cracks are visible on the surface.
Meanwhile, rinse the lemon half in hot water, wipe dry and finely grate the zest. Squeeze out lemon juice.
Add the remaining flour along with the butter, 1 tablespoon oil, the salt, 1 teaspoon of lemon juice and a little lemon zest to the dough. Knead with the dough hook of a mixer until the dough is no longer sticky. Cover and let rise again in a warm spot until dough has doubled in bulk, about 30 minutes.
Meanwhile, rinse the apricots and pat dry.
Shape the dough into a ball on a lightly floured surface. Cut into 10 equal pieces. Place an apricot on each piece and wrap dough around the fruit. Cover and let rise on the work surface for another 20 minutes.
Fill a large shallow pot halfway with water and bring to a boil. Brush a steamer basket with the remaining oil and set in the pan. Place the dumplings in the steamer, cover and steam until dough is set, about 15 minutes.
Meanwhile, pick over the berries and gently rinse and dry if desired. Place in a tall vessel. Add the remaining lemon zest with the honey and cinnamon and puree with an immersion blender.
Remove dumplings from the steamer and place on plates. Put the powdered sugar in a tea strainer and dust dumplings with sugar. Serve dumplings with berry sauce.
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