preparation
Put all the ingredients in a bowl and knead into a smooth dough using the dough hook of a food processor. As soon as the dough has good elasticity, place it in a sufficiently large, lightly greased, sealable box and, if possible, chill in the refrigerator for eight hours. Alternatively, let the dough rise, covered, at room temperature for about an hour.
Ingredients for the filling
preparation
Knead the risen dough well again and divide it into twelve pieces of around 80 g each. Form these into balls that are as smooth as possible. Shape the balls into flat disks and make a depression in the middle. Place a tablespoon of plum jam in the middle of each. Then press the dough together so that it is round again and no mush can escape.
Ingredients for finishing
- 80 g melted butter
- 90 g poppy seed sugar mixture
preparation
Fill a large pot or roasting pan with about 2 cm of water and place a steamer insert in it. (Alternatively, you can insert a heat-resistant sieve). Place the filled dough balls on top (depending on the size of the pot, four to six pieces fit at once). Let rise with the lid closed for 30 to 45 minutes, until doubled in size. Place the pot on the stove, bring the water to the boil and steam over medium heat for about 18 minutes. Turn off the stove, let the yeast dumplings stand for another two minutes, then remove them. Arrange the finished yeast dumplings in a deep plate. Drizzle with a tablespoon of butter and sprinkle a spoonful of poppy seed sugar on top.
