Yeast dumplings with plum jam & vanilla sauce
These yeast dumplings are wonderfully fluffy and filled with spicy plum jam and cinnamon. The soft yeast dough is gently steamed, which keeps them especially light and moist. You can also prepare them in a pot. They are served with a homemade, creamy vanilla sauce.
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- Mix the yeast with the water and sugar.
- Add the remaining ingredients and knead everything for about 10 minutes to form a smooth dough.
- Shape the dough into a ball, grease it with some baking spray and let it rise, covered, for about 1 hour at room temperature.
- Grease a steaming tray with a little baking spray. Mix the plum jam with the cinnamon.
- Place the dough on a lightly floured work surface, divide it into equal portions and shape them into balls.
- Open each ball by gently flattening it, add the plum jam using a medium-sized scoop, and seal the dough with your fingertips so that the jam is completely enclosed. Make sure to seal the seam well.
- Form smooth balls and place them seam-side down and with some space between them in the greased baking tray.
- Place the baking tray in the cold oven and then set it to 100°C using the steam cooking function. Cook the yeast dumplings for 20 minutes. In the meantime, prepare the vanilla sauce.
- Mix all the ingredients for the sauce together in a pot and then bring the mixture to a boil over medium heat, stirring constantly.
- Let the sauce simmer and thicken until it reaches the desired consistency. If necessary, strain it through a sieve to remove any lumps.
- Melt the butter and brush it over the warm dumplings. Place the dumplings on plates, pour over the vanilla sauce, and generously sprinkle the yeast dumplings with poppy seeds and powdered sugar.
yeast dough
Dissolve the yeast in the water and sugar. Add the remaining ingredients and knead everything for about 10 minutes until you have a smooth dough. Shape the dough into a ball, grease it with a little baking spray, and let it rise, covered, for about 1 hour at room temperature.
Fill and shape the yeast dumplings
Grease a baking tray with a little cooking spray. Mix the plum jam with the cinnamon. Place the dough on a lightly floured work surface, divide it into equal portions, and shape them into balls. Open each ball by gently flattening it, fill it with the plum jam using a medium-sized scoop, and seal the dough with your fingertips so that the jam is completely enclosed. Make sure to seal the seam well. Shape into smooth balls and place them seam-side down, leaving some space between them, on the greased tray.
