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146 Sweet steamed dumplings with apricot compote Serves 6 | Preparation time 90 minutes Ingredients For the dough: 21 g fresh yeast 125 ml milk, 3.5% fat | lukewarm 250 g plain white flour 35 g caster sugar A pinch of salt 1 medium egg | just the yolk 40 g butter | softened For the apricot compote: 500 g apricots | pitted | quartered 20 g caster sugar ½ vanilla pod | seeds only 50 ml apricot syrup For the milk mixture: 100 ml milk, 3.5% fat 25 g caster sugar 20 g butter For working: 1 tbsp. plain white flour For the streusel: 25 g butter 1½ tsp. vanilla sugar 1 tbsp. caster sugar Accessories: Fine sieve Ovenproof bowl Rack 2 solid cooking containers Preparation Sift the flour into a bowl and add the sugar, salt, egg yolk and butter. Dissolve the yeast in the milk and add to the flour mix. Knead the ingredients for approx. 7 minutes until you have a smooth dough. Shape the dough into a ball and place in an uncovered bowl on the rack in the oven. Leave to prove using the settings indicated for cooking stage 1. For the apricot compote, place the apricots in a solid cooking container with the sugar, vanilla seeds and apricot syrup and mix. For the milk mixture, put the milk, sugar and butter in a separate solid cooking container. Take the yeast dough out of the oven and divide into 6 portions. Sprinkle flour on the worktop and shape the dough into balls. Cover the dough and leave to prove for 15 minutes in a warm place. Heat the milk mixture in the oven using the settings indicated for cooking stage 2. Place the dumplings into the hot milk side by side and cover the cooking container. Place in the oven with the apricots and cook together using the settings indicated for cooking stage 3. Remove the apricot compote and continue cooking the dumplings as indicated for cooking stage 4. Melt the butter with the vanilla sugar. Brush this over the dumplings and sprinkle with sugar if desired. Serve with the apricot compote. Settings Cooking stage 1 Temperature: 40 °C Duration: 15 minutes Cooking stage 2 Temperature: 100 °C Duration: 5 minutes Cooking stage 3 Temperature: 100 °C Duration: 20 minutes Cooking stage 4 Temperature: 100 °C Duration: 10 minutes