For the dough: Measure pastry flour into a bowl and make a well in the center. Crumble in the yeast, sprinkle in sugar and pour milk over. Let rise for 15 minutes in a warm place. Melt butter and add together with egg yolks, add to dough and knead. Let rise 30 minutes.

Divide dough into 4 equal pieces, knead and shape into balls. Place on a board and let rise another 30 minutes.

For the filling: Mix plum jam with cinnamon.

In each dough ball create a hole and pour into each 2 tablespoons of filling. Close the hole carefully so that the ball is completely closed again. Let rise again for 15 minutes.

For the poppy butter: Mix poppy seeds with powdered sugar.

In a large pot boil plenty of water, add dumplings and immediately reduce temperature. Allow dumplings to cook for 15 minutes and turn over after half cooking time has elapsed.