Yeast dumplings with Powidl

Ingredients for 4 servings:

• 30 g yeast
• 500 g flour
• Salt
• 70 g sugar
• 70 g butter
• ¼ liter of lukewarm milk
• 1 egg yolk
• 1 egg(s)
• n. B. lemon zest
• 1 packet of vanilla sugar
• 300 g plum jam (Powidl)
• 1 tbsp rum
• 150 g poppy seeds, ground
• Powdered sugar for sprinkling
• 100 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

Make a yeast dough by stirring a little flour, sugar, and yeast into lukewarm milk and setting it aside to rise. Prepare the yeast dough: Combine all ingredients with the yeast dough and knead well. Form into a ball, sprinkle with flour, and let it rise covered with a cloth (or in a Weidling pan, covered). Mix the plum jam with rum. Scoop out dumplings with a spoon, flatten with your hand, place a teaspoon of plum jam in the center, pull up the edges, form into a dumpling, and let it rise again on a floured board. Steam (in a greased sieve) or steamer for about 12 minutes. Pour hot butter over the dumplings, sprinkle with poppy seeds and sugar, and serve immediately. Otherwise, they will collapse and become greasy. Tip: You can also boil the dumplings in water, but they won’t rise as nicely as steamed ones. Be sure to cover! Simmer gently. Weidling: large plastic bowl with handles