• 1 package instant yeast (2 1/4 tsp.)
  • 3 3/4 g. all-purpose flour (500 grams)
  • 1/2 c. sugar
  • 1 tsp. lemon zest
  • 2 To. vanilla sugar or all kinds of sugar plus 1/2 tsp. vanilla extract
  • 1/2 teaspoons. salt
  • 1 egg
  • 5 T. butter, softened
  • 1 c. lukewarm milk
  • 3/4 c. Powidl or plum jam
  • 1 T. rum (non-compulsory)
  • 1/4 tsp. cinnamon (optional)
  • 1/3 d. poppy seeds
  • 1/3 c. sugar
  • Directions

    1. Start the dough: Mixture the instant yeast with the flour, sweets, vanilla sugar, lemon liveliness and salt. Add the melted butter, egg and milk and blend, using a dough hook or with a spoon by hand, until a medium-soft dough forms.
    2. If you use a mixer with a bread hook, you can continue kneading from the bowl with the hook until the dough is smooth together with elastic. Adjust flour or take advantage of as needed to make a pliable, although not sticky dough.
    3. If you are making this dough by hand, turn it from a lightly floured board together with knead for several minutes, until smooth and elastic. If dough is too stiff, knead along with wet hands until it is softer.
    4. Form the dough towards a ball, flour lightly and place inside a bowl to double from a warm place. Cover that has a clean towel. Let it rise about 1 hour, or until eventually doubled in size. The cash made with instant yeast may well rise faster.
    5. Make filling: For anybody who is adding rum and / or nutmeg to the jam, stir this together now. You may use any jam flavor or cherries or maybe Nutella, too.
    6. Form dumplings: Remove your current dough from the bowl to a lightly floured board. Pinch away 2 ounce pieces (50-60 grams) You may make them larger, however will take longer to water.
    7. Roll the pieces into a soccer ball and then flatten them with your current palm to form 4 centimeter circles (10 cm).
    8. Add A pair of teaspoons of jam towards the center and then pull up opposing sides and pinch not open. Pinch the other two edges closed and make sure the jam is well-sealed inside the dough.
    9. Roll your dumplings bit in your hands to round up the dumpling.
    10. Set dumplings to the floured board, sprinkle with flour find out more, and cover with a cloth. Make sit 10 – 20 minutes.
    11. Prepare ones steamer: My “Silit” pressure pot came with a steamer put which I greased and used by 3 dumplings at a time. You might use a bamboo steamer arrange that they have for woks (to make gray sum) or the metal organic steamer covered with a 100 % cotton cloth cut to fit.
    12. Place A few inches in the pan, dangle the steamer over the waters and bring the whole thing to a cook (you will need a lid, too).
    13. Steam: Put dumplings on steamer in excess of boiling water, leaving with regards to 1 inch of room to raise in all directions. Cover pan together with steam 20 minutes.
    14. Make topping: Mill equal amounts of poppy seeds in addition to sugar in a poppy seed grinding machine or a blade coffee grinder. Set aside.
    15. Serve: Place 1 or 2 dumplings on a plate and fill melted butter over the top. Sprinkle poppy concoction over top, as much as enjoy.
    16. You may also make vanilla sauce while you are waiting for the bread dough to rise. Pour vanilla marinade and poppy mixture over the top if you find yourself ready.

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