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52 Mushroom yeast dumplings with pumpkin sauce Serves 4 | Preparation time 60 minutes Ingredients For the dumplings: 20 g fresh yeast 150 ml milk, 3.5% fat | lukewarm 300 g plain white flour 1 pinch of sugar 1 tsp. salt 1 medium egg | just the yolk 30 g butter | softened For the mushroom mixture: 400 g mushrooms | finely chopped 2 tbsp. butter 1 onion, small | chopped Salt Pepper Nutmeg 15 g parsley | chopped For the pumpkin sauce: 1 butternut pumpkin (1 kg) 1 onion, small | chopped 150 ml apple juice 150 ml vegetable stock 250 ml cooking liquid For working: 2 tbsp. plain white flour For the cooking container: 1 tbsp. butter For refining: 100 g crème fraîche Accessories: Solid cooking container Perforated cooking container Fine sieve Hand blender Preparation Sift the flour into a bowl and add the butter and salt. Dissolve the yeast in the milk and add to the flour mix. Add the sugar, egg yolk and butter 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 in the oven compartment. Leave to prove using the settings indicated for cooking stage 1. For the mushroom mixture, lightly sauté the mushrooms in portions in some hot butter until the liquid has completely evaporated. Sauté half of the onion with the last portion, season generously with salt, pepper and nutmeg, fold in two thirds of the parsley and leave to cool. Peel and halve the pumpkin, remove the seeds and the fibrous interior. Dice the flesh, place in a solid cooking container with the onion, apple juice and vegetable stock. Season with salt and pepper. Slide the cooking container into the upper part of the oven compartment. Dust the worktop with flour. Divide the yeast dough into 8 portions and shape into balls. Press the balls flat and roll them into discs with a diameter of 13 cm. Place 1 heaped tablespoon of the mushroom mixture onto each disc and shape them into balls. Cover and leave to prove again for 15 minutes. Grease the perforated cooking container and place the balls inside. Slide the cooking container into the oven compartment under the cooking container with the pumpkin and vegetables and cook using the settings indicated for cooking stage 2. Drain the pumpkin and collect the liquid. Purée the pumpkin with the cooking liquid until smooth in the cooking container using a hand blender and add the crème fraîche. Season to taste and stir in more cooking liquid if necessary. Serve the squash sauce with the mushroom yeast dumplings and garnish with the remaining mushrooms and parsley. Settings Cooking stage 1 Temperature: 40 °C Duration: 20 minutes Cooking stage 2 Temperature: 100 °C Duration: 20 minutes