Yeast Dumplings with Poppyseeds recipe
information
340 calories per serving
ingredients
25 g (1 oz) yeast
2 teaspoons sugar plus 3 tablespoons
150 ml (1/4 pint) lukewarm milk
450 g (1 lb) plain flour
2 eggs
salt
100 g (4 oz) butter, softened
grated rind of 1/2 lemon
2 tablespoons rum
2 generous pinches of cinnamon
225 g (8 oz) plum puree
175 g (6 oz) poppyseeds, ground
100 g (4 oz) icing sugar
175 g (6 oz) melted butter
2 teaspoons sugar plus 3 tablespoons
150 ml (1/4 pint) lukewarm milk
450 g (1 lb) plain flour
2 eggs
salt
100 g (4 oz) butter, softened
grated rind of 1/2 lemon
2 tablespoons rum
2 generous pinches of cinnamon
225 g (8 oz) plum puree
175 g (6 oz) poppyseeds, ground
100 g (4 oz) icing sugar
175 g (6 oz) melted butter
method
1. Stir the yeast and the 2 teaspoons of sugar with a little of the milk, sprinkle with a little of the flour and leave to stand for 15 minutes.
2. Sift the flour into a bowl and work in the yeast mixture, eggs, remaining sugar, a pinch of salt, the butter, lemon rind and the remaining milk. Beat the mixture until it is light and glossy, cover and leave to rise for 1 hour.
3. Stir the rum and cinnamon into the plum puree. Make 20 5-cm/2-in rounds from the yeast dough. Place 1 teaspoon of plum puree on each round and form each round of dough into a ball. Cover and leave the dumplings to rise for 20 minutes.
4. Bring a large pan of salted water to the boil. Add and simmer the dumplings for 6 minutes, then turn them over and cook for a further 6 minutes.
5. Mix the poppy seeds with the icing sugar. Serve the dumplings hot with melted butter and sprinkled with the poppyseeds coated in icing sugar.
2. Sift the flour into a bowl and work in the yeast mixture, eggs, remaining sugar, a pinch of salt, the butter, lemon rind and the remaining milk. Beat the mixture until it is light and glossy, cover and leave to rise for 1 hour.
3. Stir the rum and cinnamon into the plum puree. Make 20 5-cm/2-in rounds from the yeast dough. Place 1 teaspoon of plum puree on each round and form each round of dough into a ball. Cover and leave the dumplings to rise for 20 minutes.
4. Bring a large pan of salted water to the boil. Add and simmer the dumplings for 6 minutes, then turn them over and cook for a further 6 minutes.
5. Mix the poppy seeds with the icing sugar. Serve the dumplings hot with melted butter and sprinkled with the poppyseeds coated in icing sugar.
serving amount
makes 20 dumplings
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