Plum dumplings with sugar crust

Ingredients for 5 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 pack of lemon peel (Citroback)
• 2 egg yolks
• ¼ liter of milk
• 1 pinch of salt
• 90 g sugar
• 90 g butter
• cinnamon sugar
• 20 sugar cubes, approx.
• 20 plums, approx.

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

Mix together the flour, dry yeast, 2 egg yolks, and Citroback. Heat the milk, salt, sugar, and butter in a saucepan to a maximum of 50°C and add to the mixture. Stir until the dough bubbles. It should pull away from the sides of the bowl. Cover the yeast dough with a towel until it has doubled in size. In the meantime, pit the plums and fill each with a sugar cube. Scoop out about 20 portions of dough and flatten them. Wrap each plum in a piece of dough and form dumplings. Brush with melted butter and roll in cinnamon sugar. Cover again and let rise. Preheat the oven to 220°C (top/bottom heat). Bake the plum dumplings for 15-20 minutes. Serve with applesauce, plum compote, or vanilla sauce.