yeast dumplings

Ingredients for 4 servings:

• 500 g flour
• 1 cube of yeast
• 1 egg(s)
• 1 tbsp sugar
• 80 g butter or approx. 3 tbsp oil
• 2 pinches of salt
• 250 ml milk, lukewarm
• some sugar
• 1 pkt. Dried fruits (baked fruit), mixed
• 1 tsp cornstarch

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

cooked, with dried fruit

Put the flour in a bowl and make a well, cover with the crumbled yeast and 1 tablespoon of sugar and cover with a little lukewarm milk. Once the yeast mixture has risen slightly, knead the flour and the remaining ingredients into a soft yeast dough, first with a dough hook and then by hand. Let the dough rise in a warm place until it has doubled in size. Form dumplings between your hands and let rise again for 5 minutes, e.g. on a baking tray, in a lukewarm oven. Meanwhile, bring lightly salted water to a boil in a large pot. Let the dumplings stand for about 10 minutes, turning once after 5 minutes. The finished dumplings will float to the top. Remove one yeast dumpling from the pot with a slotted spoon and drain well, tearing it open with two forks to check if the dumplings are cooked. Makes 6-8 yeast dumplings. Wash 1 or 2 packages of dried fruit thoroughly, soak them a little, bring to the boil and simmer gently with a little sugar for 20 minutes. Thicken slightly with a little cornstarch at the end, if desired. Pour over the yeast dumplings, which have been torn open with two forks.