Yeast dumplings with brown butter and blueberry compote

Ingredients for 4 servings:

• 500 g flour (wheat flour)
• 20 g yeast, fresh
• ¼ liter of milk
• 50 g butter, soft
• 50 g sugar
• 1 tsp, leveled salt
• 2 eggs
• 1 jar blueberries (compote)
• Butter, browned

Instructions

Working time approx. 40 minutes; Rest period approx. 3 days 18 hours; Total time approx. 3 days 18 hours 40 minutes

a bit time-consuming, but worth it…

Place the sifted flour in a large bowl and make a well in the bowl. Dissolve the yeast in the lukewarm milk, stir in the sugar, and then add it to the well. Mix in a little flour and dust with a little more flour. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 40 minutes. Then knead in the eggs, salt, and the crumbled butter. Knead the dough thoroughly using the dough hook of a hand mixer (on full speed) or by hand for about 8 minutes until you have a smooth dough. Cover the dough and let it rise again in a warm place for about 30-40 minutes until it has visibly increased in size. Now dust the risen dough with a little flour, knead well again, and form about 12 dumplings. Cover and let these rise again in a warm place until they have increased in size. (approx. 15 minutes) In the meantime, stretch a cloth tightly over a large pot filled with water and tie it securely to the pot handles. Dust the cloth with flour and bring the water to a boil, then simmer gently. Place the risen dumplings on the cloth and place another pot or bowl of the same size on top. Cook the dumplings for about 15 minutes over medium heat. Tear the finished dumplings open with a fork and drizzle with melted, browned butter. You can add cinnamon and sugar, or even blueberry or plum compote. If you don’t want to steam the dumplings, you can also let them simmer in salted water for 10-15 minutes; however, I find they become more “tuffy” in the steam. While this dish takes a bit more time to prepare, it’s richly rewarding. Kids will definitely love it!