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Recipe of: © Monsieur Cuisine

Yeast dumplings with poppy seed butter and vanilla sauce

New
MC connect
4 portions
Easy
Ready in: 1:12 h
Preparation time: 30 min.
Created on: 05.09.2019
Last changes: 01.09.2019

FOR THE YEAST DUMPLINGS

  • 200 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 30 g sugar
  • ½ cube of yeast (21 g)
  • 30 g butter
  • 2 eggs (medium)
  • 430 g plain flour (type 405)
  • 4 tbsp plum jam

FOR THE VANILLA SAUCE

  • 1 vanilla pod
  • 10 g cornflour
  • 300 ml cold milk (fresh whole milk, 3.5% fat)
  • 20 g sugar
  • 1 egg (large)

FOR THE POPPY SEED BUTTER

  • 40 g poppy seeds
  • 20 g sugar
  • 70 g soft butter

Nutrients

Per portion:

  • calorific value
    3542 kj / 846 kcal
  • protein: 23 g
  • carbohydrates: 109 g
  • fat: 35 g
Instruction
Preparation time
30 min.
Ready in
1:12 h
  1. Put the milk at room temperature and the sugar into the blender jug. Crumble in the yeast and, with the measuring beaker in place, warm everything for 3 minutes/speed setting 1/37 °C. Add the cubed butter, egg and plain flour, and, with the measuring beaker in place, work with the knead button/2 minutes to form a smooth dough.
  2. Decant the yeast dough into a bowl, cover and leave to prove in a warm place for at least 30 minutes, until it has doubled in size. Clean out the blender jug thoroughly.
  3. To make the vanilla sauce, insert the mixer attachment. Slit the vanilla pod open lengthways and scrape out the pulp. Mix the cornflour together with 3 tablespoons of cold milk.
  4. Put the vanilla pulp, the remaining milk, sugar, egg and cornflour paste into the blender jug. With the measuring beaker in place, mix everything together for 8 seconds/speed setting 4, then, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.
  5. Decant the vanilla sauce and put it to one side. Clean out the blender jug.
  6. Divide the yeast dough into 4 portions and shape each portion into a ball with your hands.
  7. Gently press the balls flat with your hand and add 1 tablespoon of plum jam to each.
  8. Carefully press the dough cakes together to make balls and place them in the deep steamer basket.
  9. Pour 1 litre of water at room temperature into the blender jug, close the steamer attachment and put it in place, then cook the yeast dumplings with the steamer button.
  10. Remove the steamer attachment, with the lid still on, and set to one side. Empty out the blender jug.
  11. To make the poppy seed butter, put the poppy seeds, sugar and soft butter into the blender jug and, with the measuring beaker in place, heat for 4 minutes/speed setting 3/70 °C. Decant and clean out the blender jug.
  12. Serve the yeast dumplings with the vanilla sauce and the poppy seed butter.

 

TIP

The vanilla sauce will thicken up a little. If you want it a little runnier, add a shot of milk (fresh whole milk, 3.5% fat) to the vanilla sauce and stir it vigorously once more with a whisk before serving.

 

 

Finished!

Bon appétit with Monsieur Cuisine

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