Apricot dumplings Sudeten style

Ingredients for 5 servings:

• 750 g flour
• 2 packets of dry yeast
• ½ liter of milk
• 15 apricots
• 15 sugar cubes
• 1 honey cake, Dutch
• powdered sugar
• 250 g butter, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

My mother’s old family recipe, made from yeast dough

Mix flour, yeast, and milk to make a medium-difficulty yeast dough (I don’t use salt for this yeast dough; you can vary it to your liking). Cover and let rise at room temperature until it has doubled in size. In the meantime, split the apricots, leaving them together, remove the stones, and fill each with a sugar cube. With floured hands, form the dough into 15 dumplings, tightly enclosing one apricot in each. Place in a large pot of simmering water and let simmer for 20 minutes with the lid loosely on. Crumble the honey cake and mix with powdered sugar to taste. Tear the dumplings apart on a plate, sprinkle with the honey cake mixture, and drizzle with melted butter. I allow 2-3 dumplings per person for a main course. They also work very well with plums.