Cherry Chestnut Dumplings
Remove crust from toast and dice. Boil milk, butter, rum, vanilla, 1 pinch of salt and lemon zest. Sprinkle in flour and stir quickly. Stir in egg and yolk, then add toast and let cool.
Mince cherries and combine with chestnut puree. Shape into balls.
Divide dough into large portions and flatten. Add a ball of cherry-chestnuts and fold dough around mixture. Freeze for 45 minutes.
Boil dumplings in lightly salted water for 8-10 minutes, until dumplings rise to the surface.
Remove dumplings and drain. Serve sprinkled with brittle.