John Myers
Ingredients for 6 servings:
- 500 g flour
- 200 ml milk, maybe a little more
- 1 bag(s) of dry yeast
- 60 g sugar
- 1 egg(s)
- 1 pinch of salt
- 1 ½ tsp butter
- 1 jar plum jam
- some rum (straw rum)
- 4 tbsp powdered sugar
- 2 tbsp poppy seeds
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
for the steamer
Warm the milk slightly. Melt the butter and add it to the milk. Mix the flour, dry yeast, sugar, and salt. Add the milk-butter mixture to the flour and knead using the dough hook of a hand mixer. Knead in the egg. If the dough is still too stiff, add a little more lukewarm milk. The dough should pull away from the sides of the bowl easily, have a nice shine, and just stop sticking to your fingers. Cover the yeast dough tightly and let it rise in a slightly heated oven (approx. 30°C, with the oven door slightly open) for about 1 hour, until it has doubled in size. Then divide into 6 equal pieces and flatten slightly. Mix the plum jam with the rum and fill the dough with it. Seal the yeast dumplings tightly, place them on a board, and let them rise for another 10 minutes. Steam in the steamer for about 35 minutes. Mix the powdered sugar and poppy seeds and serve with the yeast dumplings. Serve with vanilla sauce. Tip: The plum jam should be very thick. If it’s too runny, reduce it a bit more to make it easier to fill the dumplings.
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