INGREDIENTS

INSTRUCTIONS

Yeast dough:  Dissolve the yeast and some sugar in a bit of warmed
milk. Mound the  flour on a pastry board.  Make a well in the middle of
the mound, and  into it pour the yeast mixture. Let rest for about 1/2
hour. Then add  the remaining ingredients - sugar, eggs, salt, butter,
and milk.  Knead to mix well, and beat until the dough forms bubbles.
Cover the  dough with an inverted bowl and let rise, in a warm place,
for 1 1/2  hours. Then cut off lumps of dough, and let those rise one
more time,  on the floured pastry board, for another 1/2 hour. With
your hands,  stretch each piece of dough and cover with fruit (one kind
only).  If  you are using apples or damson plums, dust fruit with
cinnamon and  sugar, otherwise just with sugar. Fold the dough over to
enclose the  fruit and arrange the dumplings in a baking dish with a
buttered  bottom (3 1/2 Tbsp butter per dumpling) . Bake at medium heat
for 35  to 40 minutes, until light brown. Remove from oven and tip onto
a  board for cooling. Brush with melted butter shortly before cooling.
Serves 4.  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard
Lidel,  Allgaeuer Zeitungsverlag, Kempten. 1976.
(Translation/Conversion:  Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 9/92  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1941
Calories From Fat: 85
Total Fat: 10g
Cholesterol: 49.1mg
Sodium: 213.2mg
Potassium: 2381.1mg
Carbohydrates: 416.1g
Fiber: 25.9g
Sugar: 21.8g
Protein: 80.5g