Rhubarb dumplings on strawberry-rhubarb compote

Ingredients for 1 servings:

• 100 ml milk, lukewarm
• 10 g fresh yeast
• 250 g spelt flour type 630
• 1 egg(s)
• 35 g butter, liquid
• 1 pinch of salt
• 1 tsp vanilla paste
• 80 g sugar
• Butter for the mold
• Sugar for the mold
• 300 g rhubarb
• 50 g sugar
• 1 dashes lemon juice
• 2 tsp potato flour
• 2 tbsp water
• 300 g strawberries

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

from a 20 cm springform pan, for approx. 6 Buchteln

For the Buchteln, dissolve the fresh yeast in the lukewarm milk with a teaspoon of sugar. Weigh the flour into a bowl and make a well in the center. Spread salt, vanilla paste, and sugar around the edge. Pour the milk-yeast mixture into the well, cover, and let it rise in the oven with the light on for about 30 minutes. Mix the dough with the dough hook. Add the melted butter and egg and knead until you have a smooth dough that pulls away from the sides of the bowl. If it’s still sticky, add a little more flour. Cover the dough again and let it rise again until it has doubled in size. Meanwhile, for the compote, trim the rhubarb and cut it into small pieces. Mix the pieces with the sugar and lemon juice and bring to a boil. Mix the potato flour with 2 tablespoons of water and use it to thicken the rhubarb, then let it cool. Trim the strawberries. Puree half of the strawberries and cut the other half into pieces. To finish, butter a 20cm springform pan and dust with sugar. Divide the yeast dough into six equal pieces. Roll them out onto a lightly floured surface, add a tablespoon of rhubarb compote, and shape the dough into dumplings. Place the dumplings in the springform pan, cover, and let rise for another hour. Mix the remaining rhubarb with the strawberries and strawberry puree. Bake the Buchteln in a preheated oven at 150°C (top/bottom heat) for about 25 minutes. Sprinkle the Buchteln with powdered sugar, carefully tear them apart, and arrange them on top of the compote. This quantity is enough for 3 people as a main meal or 6 people as a dessert.