Here are detailed step-by-step instructions with lots of pictures for wholemeal yeast dumplings with dry yeast.
To serve, sprinkle the dumplings with poppy seeds and powdered sugar and serve with melted butter or vanilla sauce.
Ingredients
Ingredients for 8 dumplings
- 450 g wheat flour (can also be made with 150 g wholemeal spelt flour)
- 1 packet / 7 g dry yeast (=yeast)
- 250 ml milk
- 50 g butter
- 1 egg
Also:
- 50 g flour for kneading later
- 1 jar ~430 g powdered jam
To serve
- Grated poppy seeds
- powdered sugar
- Vanilla sauce or
- melted butter
Instructions
Heat the milk in a pan and melt the butter in it. Dissolve the sugar in it.
Weigh out the flour in a bowl and mix with the dry yeast.
Using a dough hook or by hand, knead the flour with the egg and the warm, but no longer hot (!) milk for a few minutes.
Shape into a ball, cover and leave to rise in a warm place for approx. 1 hour until the dough has doubled in volume.
Sprinkle with a little more flour until the dough is no longer sticky and knead again briefly with your hands. Shape the dough into a roll and divide into 8 equal pieces. Shape the individual pieces of dough into balls and turn them with your hands on the work surface until each ball of dough has a smooth surface.
Press the dough pieces into flat discs or roll out to a thickness of approx. 1 cm.
Fill with 1-2 tablespoons of Powidl, close and seal well.
Carefully shape into a round dumpling. (see also YouTube video) Cover the dumplings again and leave to rest for 30 minutes.
Prepare in the steamer:
Grease the perforated dish with butter and place the dumplings on top. Steam in the steamer for 20 minutes.
Alternatively, simmer in a steamer basket over a pan or in lightly salted water for approx. 10 minutes.
To serve, pour melted butter over the top and sprinkle with poppy seeds and powdered sugar. Serve with vanilla sauce as an alternative to the melted butter.
RECIPE FOR PRINT:
Yeast Dumplings With Dry Yeast
Zutaten
Ingredients for 8 dumplings
- 300 g wheat flour
- 150 g wholemeal spelt flour also works with 450 g white flour i.e. without wholemeal
- 1 packet of dry yeast 7 g
- 250 ml milk
- 50 g butter
- 1 egg
- 50 g flour is added later to the dough
- 1 jar of Powidl ~430 g
To serve
- poppy seeds
- powdered sugar
- vanilla sauce or
- melted butter
Anleitung
- Heat the milk in a pan and melt the butter in it. Dissolve the sugar in it.
- Weigh out the flour in a bowl and mix with the dry yeast.
- Using a dough hook or by hand, knead the flour with the egg and the warm, but no longer hot (!) milk for a few minutes.
- Shape into a ball, cover and leave to rise in a warm place for approx. 1 hour until the dough has doubled in volume.
- Sprinkle with a little more flour until the dough no longer sticks so much and knead again briefly with your hands.
- Shape the dough into a roll and divide into 8 equal pieces. Shape the individual pieces of dough into balls and turn them on the work surface with your hands until each ball of dough has a smooth surface. Press the dough pieces into flat discs or roll out to a thickness of approx. 1 cm. Fill with 1-2 tablespoons of Powidl and seal the disc well. Carefully shape into a round dumpling.
- Cover the dumplings and leave to rest for another 30 minutes.
- Then steam in a greased perforated dish in the steamer for 20 minutes. Alternatively, place in a steamer basket over a pan or simmer in lightly salted water for approx. 10 minutes.
- To serve, pour melted butter over the top and sprinkle with poppy seeds and powdered sugar. Serve with vanilla sauce as an alternative to the melted butter.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Juni 1, 2024 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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