Yeast dumplings with elderberry compote

Ingredients for 4 servings:

• 500 g flour
• 1 packet of dry yeast, or 1/2 cube of fresh yeast
• 2 eggs
• Milk
• 1 tsp salt
• 100 g sugar, fine
• 100 g butter
• some vanilla sugar
• some lemon peel, grated
• Compote:
• 500 g elderberries
• 150 g plums or prunes
• 150 g pear(s) or apples
• 200 g sugar, fine
• 2 tbsp pudding powder, vanilla
• 2 tbsp water or Calvados
• some cinnamon
• Sugar
• clove(s)
• some lemon peel, grated
• butter

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the yeast dumplings: Mix the flour, dried yeast, and salt. Heat the milk, stir together the butter, eggs, sugar, vanilla sugar, and lemon zest in the milk until smooth, and then add to the flour. Knead the dough well until it is silky smooth. The dough should have a medium-firm consistency and be pliable. Adjust the consistency by adding more milk or flour if necessary. Cover the dough and let it rise in a warm place for one hour. Use a tablespoon to scoop out pieces of dough and form smooth patties (approx. 10 cm in diameter). Place on a floured surface, cover, and let rise again. Bring salted water to a boil. Add the dumplings, cover, and cook for about 5 minutes, then turn them over in the water and let them simmer uncovered for another 5 minutes. For the compote: Wash the fruit. Pick the elderberries, halve and stone the plums, and peel, halve, core, and slice the pears or apples. Bring the fruit to a boil in a saucepan with a little water and reduce the heat to low, then simmer until the fruit is soft. Add a little lemon zest, sugar, and spices. Mix the pudding mix with a little water or Calvados and briefly simmer with the fruit. Arrange the warm yeast dumplings on a plate and pull them apart with two forks. Pour the compote over the fruit and sprinkle with cinnamon and sugar. Finally, drizzle with brown butter. Tip: The elderberry compote is perfect as a standalone dessert or as a side dish for pancakes or waffles.