Dumplings with plum compote
Serves 6
Ingredients
500 g strong white flour
1 cube of fresh yeast (42 g)
50 g 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
Method
Mix the flour, crumbled yeast, 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 a
greased casserole dish (approx.
20 x 30 cm).
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
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
2/time controlled
Amount of water See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 35–45
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.
Desserts
135
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