Plum Dumplings with Poppy Seed Butter
- For the dough
- 15 grams fresh Yeast
- 2 Tbsps sugar
- 75 milliliters lukewarm milk
- 200 grams Pastry flour
- 50 grams butter
- 2 egg yolks
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.
Melt butter in a pan. Take dumplings out of the water, place on a preheated plates and pour butter over. Sprinkle with poppy seed mix and serve.