Original recipe from Austria: Yeast dumplings with plum jam filling


Close-up of yeast dumplings with plums |  © Getty Images/Santje09

With this recipe you can also enjoy the popular classic at home

© Getty Images/Santje09

Fluffy, soft and so delicious! Yeast dumplings are an Austrian classic for a reason. With this recipe you can also enjoy the dessert at home.

To finish:

  • 80 gr Butter

  • 60 gr ground poppy seeds

  • 1 tbsp powdered sugar


  1. Crumble the yeast into a cup with about half the lukewarm milk. Add a teaspoon of the sugar. Mix everything together until the yeast has dissolved.

  2. Put the flour with the remaining sugar in a large bowl & make a well in the middle. Then pour the lukewarm yeast-milk mixture into the well. Mix in some flour from the edge. Then cover and let stand in a warm place for 10 minutes.

  3. Add the eggs, softened butter, remaining milk, salt & vanilla. Mix everything. Knead the dough in the food processor for a few minutes. Use enough milk that the dough is still sticky. Attention: The dough should not be too runny and not too firm. Cover bowl with a cloth. Then let the dough rise in a warm place for about 45 minutes.

  4. Divide the dough into approx. 6 portions & form into flat cakes at least 15 cm in size on a floured work surface & place around 1 tablespoon of plum jam in the middle of each. Then pull up the edges slightly & fold the dough from all sides into the middle until everything is tight.

  5. Cover the dumplings again and let them rise for 20 minutes. Then cook in a pot one after the other in a lightly greased sieve over boiling water & put on a pot lid. Meanwhile melt the butter.

  6. Pour some melted butter over the finished dumplings and sprinkle with poppy seeds. Finally dust with a little powdered sugar.

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