Fine plum dumplings

1. Yeast dough

flour medium 2.2 lb (1000 g) • sugar granulated 2.75 oz (80 g) • chicken egg 1 pc • semi skimmed milk 1,5% 1.7 cup (400 ml)

Sift the sugar into flour and add eggs and milk.

2. 

unsalted butter 4.5 oz (125 g)

We pour in the melted and cooled off butter.

3. Leavening

semi skimmed milk 1,5% 1.1 cup (250 ml) • fresh yeast 1.5 oz (42 g) • sugar granulated 0.75 oz (20 g) • flour medium 0.75 oz (20 g)

In the end we pour the leavening, which we create out of hot milk, yeast, sugar and flour.

4. 

all-purpose flour / plain flour 0.75 oz (20 g)

We knead the dough, flour it with the common wheat flour, cover it and leave to rise.

5. 

all-purpose flour / plain flour

After rising, we divide the dough into two halves. On a mealed board we roll the one half to a rectangle shape with the thickness of about 50mm. Then we prepare the second half.

6. Filling

plum jam

We cut the kneaded and rolled dough to a smaller squares. To each square we add the right amount of plum jam and we press to seal the edges of the dough together.

7. 

We turn the created dumpling with the sealed side upside down, form into a ball and gently roll between your palms until smooth.

8. 

sunflower oil

Transfer dumpling to a oiled brushed tray (with sealed side on the bottom). We place the dumplings with a small gap between each other. We cover it with oil from each side.

9. 

Then we place them as close as possible to each other.

10. Cooking

We cook the dumplings in a preheated oven at 340°F (170°C) for between 25 and 30 minutes.

11. 

semi skimmed milk 1,5% • sugar granulated • rum

After the dumplings are cooked and hot, we spread the milk over them. We add melted sugar to the milk and possibly a bit of rum.

12. 

vanilla sugar • powdered sugar

After dumplings absorb the milk, we powder them with vanilla sugar mixed with icing sugar. We serve them after they are cooled.