ready in 1 hr 30 min.
- 2 ¼ cups
- ½ ounce
Fresh yeast (OR 4 g[dried yeast)
- 0.333 cup
- ⅕ cup
natural lemon (zested)
- 1 ¾ cups
All purpose flour (for working the dough)
- To serve
- ¼ cup
- 1 tablespoon
- 2 tablespoons
Sieve the flour into a bowl and make a depression in the centre. Crumble the yeast into the depression, add 2 tbsp lukewarm milk and 1 tbsp sugar and mix together. Sprinkle with a little flour, cover and leave to prove in a warm place for around 20 minutes.
Whisk the egg with the remaining milk and sugar and the lemon zest. Add to the dough and knead together briskly. Knead the dough until blisters form, then leave to prove for a further 20 minutes.
Knead the dough thoroughly once more, and divide into 8 equal pieces. With floured hands, shape into dumplings and then flatten gently. Add 2-3 raspberries to each piece and shape into a dumpling again.
Bring a large pan of salted water to the boil. Add the dumplings to the gently boiling water and simmer on a low heat for 15 minutes. The water must not boil.
Shortly before serving, heat the butter with the vanilla sugar, the breadcrumbs and a pinch of ground cinnamon.
Remove the dumplings from the water with a slotted spoon and dress with the breadcrumb mixture. Serve dusted with icing sugar.