Yeast Cake with Stone Fruit
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Preparation
Kitchen utensils
1 Vegetable brush, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Small bowl, 1 Kitchen shears, 1 Baking sheet, 1 Brush
Preparation steps
1.
Mix the yeast with some of the lukewarm milk and 1 tbsp sugar.
2.
In a bowl, mix the flour and the remaining sugar and make a well in the middle. Pour the yeast into the well and dust with a little flour. Cover and allow to rise for 15 minutes.
3.
Then add the rest of the milk, the egg and the butter and knead quickly into a smooth dough. Cover and allow to rise again in a warm place for at least 1 hour until the dough has doubled in size.
4.
To make the stewed damsons, mix the wine, sugar, cinnamon and cloves in a pot and bring to the boil. Simmer on a medium heat for approx. 5 minutes without a lid. Then add the damsons and simmer for a further 10 minutes until the fruit softens.
5.
Towards the end of the cooking time, melt the butter in a large pot and add the milk and the sugar. Re-knead the dough again thoroughly and break into 10 pieces. Roll them into balls and place in the lukewarm liquid.
6.
Remove from the heat and allow to rise again with the lid on for another 15 minutes. Then turn up the heat and cook the dumplings until they have soaked up all the liquid and are crispy underneath.
7.
Then turn down the heat to the lowest setting and simmer for a few minutes. Carefully remove the dumplings from the pot and serve with the stewed damsons.
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