Yeast dumplings with poppy seeds
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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 | liquid 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 center. Stir together the yeast, sugar, and milk, pour into the well, and mix with a little flour from the edge. Let the pre-dough rise, covered, in a warm place for 15 minutes.
Step 2 of 5:
Add the egg yolk and 25 g butter, knead everything until smooth, and let the dough rise for 15 minutes. Then knead well, divide the dough into eight pieces, shape into balls, and let rise for 15 minutes.
Step 3 of 5:
Stir together the plum jam and cinnamon. Flatten the dough balls, add some plum jam, fold the dough over the filling, shape into balls again, and let rest for 15 minutes.
Step 4 of 5:
Fill a pressure cooker with the minimum amount of water. Grease the perforated insert with the remaining liquid butter, place the dumplings in it, and set on the tripod (observe maximum fill level). Close the pot, cook everything on level 1 (cooking indicator: 1st ring) for approx. 10 minutes (or steam for 20 minutes without pressure).
Step 5 of 5 :
Melt the butter in a pan, briefly heat the poppy seeds in it, then stir in 2 tbsp powdered sugar. Vent the pressure cooker, arrange the yeast dumplings on plates, top with the poppy seed butter, and serve dusted with powdered sugar.
