Dumplings with plum compote
Serves 6
Ingredients
500 g strong white flour
1 cube of fresh yeast (42 g)
50 g sugar
250 ml milk, lukewarm
1 tsp ground cinnamon
A pinch of salt
100 g softened butter
1 egg
120 g plum compote
For dusting
40 g icing sugar
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Cover and place in the
oven to prove for 20-30 minutes using
Conventional heat at 35°C.
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 a
greased casserole dish (approx. 20 x
30 cm).
Cover and allow to prove in the oven for
20 minutes using Conventional heat at
35 °C. Bake until golden.
Dust with icing sugar and serve them
with vanilla custard.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
2
Temperature 150–170 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
Duration 35–45 minutes
Tips
As an alternative try filling the
dumplings with a half a plum and
dusting the tops with a little sugar
before sealing the dumplings up.
Recipes
166
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