| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Flour (4 1/2 cups less 1 Tbsp) |
| 1 |
ds |
Salt |
| 40 |
g |
[fresh] yeast (1.4 oz) |
| 80 |
g |
Sugar (1/3 cup plus 1 tsp) |
| 1 |
|
To 2 eggs |
| 70 |
g |
Butter (1/3 cup less 1 tsp) |
| 1/8 |
l |
Milk (1/2 cup plus 1/2 Tbsp) |
|
|
Filling: |
| 500 |
g |
Apples, damson plums, or pitted cherries (a generous |
|
|
Lb) |
|
|
Sugar to taste (nowadays also vanilla sugar) |
|
|
A little cinnamon (with apples or damson plums) |
| 400 |
g |
Butter or clarified butter (1 3/4 cups) for baking |
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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