Desserts
183
Dumplings with plum compote
Preparation time: 105–115 minutes
Serves 6
Ingredients
500 g strong white flour
1 cube of fresh yeast (42 g)
50 g caster sugar
250 ml lukewarm milk
1 tsp ground cinnamon
A pinch of salt
100 g softened butter
1 egg
120 g plum compote
For dusting
40 g icing sugar
Accessories
Ovenproof dish, 20 cm x 30 cm
Method
Mix the flour, crumbled yeast, caster
sugar, milk, cinnamon, salt, butter and
eggs, then knead to a smooth dough.
Place in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 30 minutes.
Make 12 balls from the dough. Open
them enough to fill with 1 tbsp of plum
compote and then seal them up. Place
with the sealed edge underneath in the
greased oven dish.
Place the dumplings in the oven and
select the Automatic programme Cakes
\ Yeast dough \ Prove for 15 minutes.
Bake until golden.
Dust with icing sugar and serve them
with vanilla custard.
Recommended settings
Oven function: Moisture plus
Temperature: 150–170 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
2 bursts of steam/Time controlled
Amount of water: see display
1st burst of steam: release after 4
minutes
2nd burst of steam: release after 15
minutes
Duration: 35–45 minutes
Tip
As an alternative try filling the
dumplings with a half a plum and
dusting the tops with a little sugar
before sealing the dumplings.
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