Yeast dumplings with poppy seeds
You can find more recipes, inspiration and Tipps here: “The World of Pressure Cooking”
1 hour 10 minutes
Total Time
10 min
Cooking Time
1 h
Preperation Time
Ingredients
| 150 g | flour |
| 7 g | fresh yeast |
| 1.5 tbsp. | sugar |
| 75 ml | lukewarm milk |
| 1 | egg yolk |
| 30 g | melted butter |
| 75 g | plum jam |
| 1/2 tsp. | ground cinnamon |
| 75 g | butter |
| 40 g | ground poppy seeds |
| 3 tbsp. | icing sugar |
Instructions
Step 1 of 5:
Sift the flour into a bowl and make a well in the centre. Mix the yeast, sugar, and milk, pour into the well, and stir in a little flour from the edge. Cover the pre-dough and leave to rise in a warm place for 15 min.
Step 2 of 5:
Add the egg yolk and 25 g butter, knead everything until smooth, and leave the dough to rise for 15 min. Then knead היט thoroughly, divide the dough into eight pieces, shape into balls, and leave to rise for 15 min.
Step 3 of 5:
Mix the plum jam and cinnamon. Flatten the dough balls, add a little plum jam on top, fold the dough over the filling, shape into balls again, and leave to rest for 15 min.
Step 4 of 5:
Fill a Pressure Cooker with the minimum amount of water. Grease the perforated insert with the remaining melted butter, place the dumplings inside, and set it on the trivet (observe the maximum fill level). Close the pot and cook everything on level 1 (Cooking Indicator: 1st ring) for approx. 10 min. (or steam without pressure for 20 min.).
Step 5 of 5 :
Melt the butter in a Frying Pan, briefly heat the poppy seeds in it, then stir in 2 tbsp. icing sugar. Release the steam from the Pressure Cooker, arrange the yeast dumplings on plates, top with the poppy seed butter, and serve dusted with icing sugar.
