John Myers
Baked Plum Dumplings
The perfect baked plum dumplings recipe with a picture and simple step-by-step instructions.
- 125 ml Milk
- 40 g Butter
- 40 g Sugar
- 0,5 cube Yeast
- 1 Egg
- 300 g Flour
- 8 Piece Plums
- 60 g Butter
- Cinnamon and sugar
- Powdered sugar
- First of all, I have to thank lunapiena for inspiring me with her recipe “Baked apricot dumplings” for these plum dumplings! I have already successfully baked her recipe several times and now wanted to try it with plums.
- First, warm up the milk and melt the butter in it and dissolve the sugar. Danger! do not let it get too hot, otherwise the yeast will no longer work! Now add half a cube of yeast to the milk mixture and dissolve.
- Put the flour and salt in a bowl, add the egg and the milk-yeast mixture and knead into a smooth yeast dough. Let it rise in a warm place for about 30 minutes.
- In the meantime, wash and stone the plums. Mix the cinnamon and sugar and melt the remaining 60 g butter.
- Line a loaf pan (27×12 cm) with baking paper – I take a sheet of baking paper, crumple it up, wet it and put it in the mold (I got this tip from tuscanine and it works great!).
- Knead the dough again briefly and divide it into approx. 16 small portions and shape each into a dumpling with half a plum. Roll these dumplings in the liquid butter and then in the cinnamon sugar. Layer in the loaf pan, press down a little and pour the remaining butter and the remaining cinnamon-sugar over them. Let rise again for about 30 minutes.
- Preheat the pipe to approx. 180 degrees and bake the cake for approx. 45 minutes with top / bottom heat until a nice brown crust has formed. If it gets too dark, cover with aluminum foil in between. (Next time I also have to put aluminum foil under the box cake form beforehand, because the dumplings have risen over the form and cinnamon-sugar-butter has dripped out onto the bottom of my oven.)
- After cooling, sprinkle with powdered sugar and enjoy!
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