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Baked dumplings with plum
compote
Serves 6
Ingredients:
500 g strong white bread flour
40 g fresh yeast
50 g sugar
250 ml lukewarm milk
1 tsp ground cinnamon
A pinch of salt
100 g soft butter
1 egg
120 g plum compote
To decorate:
40 g icing sugar
For the steam: Approx. 150 ml water
Method:
1. Knead the flour, crumbled yeast,
sugar, milk, cinnamon, salt, butter and
egg together to form a dough. Cover
and place in the oven for 20-30 minutes
to rise.
2. Form the dough into 12 balls. Make a
hollow in the side of each and spoon in
1 tbsp plum compote. Then press the
sides together again to seal. Place the
dumplings in a greased ovenproof dish
(approx. 20 x 30 cm).
3. Allow the dumplings to rise for a
further 20 minutes, then bake until
golden.
Settings:
Function: Moisture plus d
Temperature: 150–170 °C
Shelf level: 2
Baking duration: 40–50 minutes
Bursts of steam: 2
Add the steam:
After 8 minutes
After a further 10 minutes
Dust with icing sugar before serving.
Tip
Instead of plum compote, you could fill
the dumplings with halved plums and a
sprinkling of sugar. Decorate with icing
sugar and serve with custard.
Recipes
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