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148 Yeast dumplings Serves 8 | Preparation time 65–70 minutes Ingredients For the dough: 42 g fresh yeast 250 ml milk, 3.5% fat | lukewarm 500 g plain white flour 1 tsp. caster sugar A pinch of salt 50 g margarine | softened For the sauce: 4 tbsp. plum purée 250 g cream 1½ tsp. vanilla sugar ½ tsp. cinnamon, ground A pinch of salt For the cooking container: 1 tbsp. butter Accessories: Fine sieve Ovenproof bowl Rack Perforated cooking container Preparation Dissolve the yeast in the milk. Sift the flour into a bowl, add the sugar, salt and margarine and knead for approx. 7 minutes to form a smooth dough. Shape the dough into a ball. Place in an uncovered bowl and place the bowl on the rack in the oven. Leave to prove using the settings indicated for cooking stage 1. Divide the dough into 8 pieces, shape into balls, cover and leave to prove in a warm place for another 15 minutes. Grease the perforated cooking container, place the dumplings inside and cook using the settings indicated for cooking stage 2. Bring the plum purée, cream, vanilla sugar, cinnamon and salt to the boil briefly in a pan on the cooktop, stirring constantly and serve this with the dumplings as a sauce. Settings Cooking stage 1 Temperature: 40 °C Duration: 15 minutes Cooking stage 2 Temperature: 100 °C Duration: 14 minutes Useful tip Leave frozen yeast dumplings to defrost for 15 minutes at room temperature and then cook as described in the recipe.