Grandma's plum dumplings

Ingredients for 4 servings:

• 500 g wheat flour
• 1 cube of fresh yeast or 2 sachets of dry yeast
• 12 sugar cubes
• 50 g sugar
• 1 pinch of salt
• 300 ml milk
• 80 g butter
• 12 plums, fresh

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Put the flour in a bowl, mix with the sugar and salt, and form a well. Crumble in the fresh yeast or add the dried yeast. Heat the milk to lukewarm and add half of it to the flour. Stir in with a wooden spoon and let it rest for 15 minutes. Melt the butter and add the remaining milk and whisked ice cream to the flour mixture. Mix everything thoroughly until you have a smooth, non-sticky dough. Add a little flour or water if necessary. Let the dough rise for 90 minutes. Cut open the plums, remove the stones, and add a sugar cube to each one. Knead the dough again, shape it into a log, and divide it into 12 pieces. Shape each piece into a ball. Flatten each ball with your fingers to form flat cakes and place a filled plum in the center of each. Fold the dough over the dough, press down the edges, and form dumplings. Place the dumplings in lightly simmering, salted water and let them simmer for about 20 minutes. Then remove them from the water with a slotted spoon. Serve with brown butter, cinnamon, and sugar, or with sugared breadcrumbs fried in butter. Plum dumplings are delicious as a warm lunch or with afternoon coffee.