Plums with sugar and cinnamon in yeast dough

Ingredients for 6 servings:

• 500 g flour
• 30 g yeast
• 80 g sugar
• 125 ml milk
• 1 pinch of salt
• 80 g butter
• 12 plums
• possibly cinnamon
• possibly butter
• possibly sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

Plum dumplings, a beloved family recipe

Dissolve the fresh yeast in about 1/8 liter of milk with 1 teaspoon of sugar and mix with a little flour to form a starter dough. Let this rise in a warm place for about 15 minutes. If using dried yeast, immediately knead the flour, yeast, sugar, milk, salt, and butter or margarine into a yeast dough. The dough should pull away from the edges but still be slightly moist. The amount of milk will vary depending on the dough. Let the dough rise in a warm place for about an hour until it has doubled in size. Then knead it again with your hands. Clean and pit the plums. Shape some of the dough into a ball with a diameter of 3 to 4 cm, depending on the plums, and roll it out not too thinly. Now place the dough on the flat of your hand and place a plum in the center with the open side facing up. First, seal the bottom edge around the plum tightly. Then carefully sprinkle a little of the sugar and cinnamon mixture, about 1 teaspoon or less, into the opened plum, keeping the edges clean. Otherwise, the dumplings will expand during cooking and the juices will run out. Then, seal the top edge tightly with your fingertips. Shape the dumplings into rounds. Meanwhile, bring a large pot of water to a boil. Add the dumplings to the hot water. They should float. Turn the dumplings several times while cooking. After about half an hour, they should be tender and have absorbed the plum juice. Otherwise, continue cooking. This recipe makes about 12 dumplings, although this will vary depending on the size of the plums and the amount of dough per dumpling. The dumplings should be served hot. Unfortunately, they cannot be stored. Only the dough can be frozen. We always serve them with a little cinnamon and sugar or melted butter.