Austrian yeast dumplings

Ingredients for 4 servings:

• 250 g flour
• 125 ml milk, lukewarm
• 1 egg(s)
• 16 g yeast
• 1 pinch of salt
• 30 g sugar
• 4 tbsp plum jam, firm
• poppy
• Sugar
• Sauce (custard)
• possibly butter, melted

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

the version without added fat

For the dumpling dough, place the flour, salt, egg, and sugar in a bowl. Mix the lukewarm milk with the yeast until completely dissolved, then pour it into the flour and knead. Add more flour if necessary until the dough is no longer sticky. Place in an airtight container (in the microwave – but don’t use the microwave!) and let it rise for one hour until it doubles in size. Divide the dough into four pieces and flatten them into circles on a board (approx. 10-14 cm in diameter). Place a tablespoon of plum jam in the center of each piece, fold the dough over it, and form into dumplings (note: make sure all seams are sealed). Place the dumplings on a board, cover with a damp cloth, and let rest for another 10 minutes. Take a large (!) pot – the dumplings expand dramatically when cooked – and fill it with lightly salted water. Bring the water to a boil. Add the dumplings, close the lid, and simmer for 20 minutes. Do not lift the lid during cooking, as the dumplings will collapse. Once cooked, remove with a slotted spoon. Place in a deep dish, pour over vanilla sauce (or melted butter), and sprinkle with poppy seeds and sugar. Serve immediately.