Sweet Dumplings with Filling
- ½ cube fresh Yeast (21 grams or 3/4 ounce)
- 160 milliliters lukewarm milk
- 400 grams Pastry flour
- 100 grams sugar
- 1 pinch salt
- 80 grams butter
- 2 eggs
- 4 organic Oranges
- 150 milliliters dry white wine
- 1 packet Vanilla sugar
- ¾ teaspoon cornstarch
- Pastry flour (for work surface)
- 1 egg yolk
- 2 tablespoons powdered sugar
Dissolve yeast in warm milk. Mix flour with sugar and salt in a bowl. Make a well in center and pour in yeast mixture. Knead with butter and eggs into a smooth dough and cover. Let rest in a warm spot for 1 hour.
Preheat oven to 180°C (approximately 350°F). Peel oranges and remove any remaining white skin. Separate sections and save any juice that emerges. Cut sections into smaller pieces and save juice. Combine juice and wine in a pan and bring to a boil. Stir in vanilla sugar. Mix cornstarch with a little cold water and stir in to thicken.
Remove from heat and cool. Roll out dough on a floured surface until 0.5 cm (approximately 1/5 inch) thin and cut out circles 8 cm (approximately 3 inches) in diameter. Place orange filling in center of circles, brush edges with beaten egg yolk and fold into crescents. Pinch edges slighly and place dumplings on a baking sheet lined with baking paper. Bake for 20-25 minutes or until golden. Remove, cool and serve lukewarm and dusted with powdered sugar.