Baked plum dumplings on caramel apples

Ingredients for 1 servings:

• 125 ml milk
• 21 g fresh yeast
• 40 g sugar
• 40 g butter, soft
• 300 g spelt flour type 630
• 1 pinch of salt
• 1 egg(s)
• Fat for the mold
• Sugar for the mold
• 300 g apples (apple slices)
• 20 g sugar
• 20 g butter
• 1 tsp cinnamon powder
• 9 plums
• sugar cubes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

for a 20cm springform pan

For the yeast dough: Gently warm the milk and dissolve the yeast in it. Add the sugar, softened butter, flour, salt, and egg to form a smooth dough. Cover and let it rise in the oven with the light on for about 1 hour. In the meantime, grease a 20 cm springform pan and sprinkle with sugar. Arrange the apple slices in the pan, scatter the sugar over them, top with butter flakes, and sprinkle with cinnamon. Knead the risen dough. If it’s too sticky, add a little more flour. Divide the dough into nine equal parts. Cut the plums in half, remove the stones, and press a sugar cube into the dough instead. Wrap the plums in the dough and place them seam-down on top of the apple slices in the pan. Repeat with the remaining plums. Cover the dumplings and let them rise again. Place the springform pan on a baking sheet if it doesn’t have a rim. Bake the plum dumplings at 175°C (top/bottom heat) in an unheated oven until they are light brown on top (approx. 35-40 minutes). After removing them from the oven, brush the remaining syrup over the still-hot dumplings with a brush.