German Plum Dumplings
The perfect German dessert for the whole family. Sweet yeast dumplings filled with juicy plums.
Ingredients
Yeast Dough
- 2 ¼ cups flour
- 1 tsp. yeast
- 2 tbsp. sugar
- ½ cup milk
- 1 pinch salt
- 2 tbsp. butter soft
- 1 egg room temperature
Filling
- 9 sugar cubes
- 9 red or purple plums
Topping
- 4 tbsp. butter
- 1 cup plain bread crumbs
- ¼ cup sugar
- 1 tbsp. cinnamon
Instructions
- Add flour to a large stand mixer bowl. Form a well in the middle and add the yeast and half of the sugar to the well.
- Heat the milk to lukewarm. Pour about ½ of the lukewarm milk into the well and mix it with the yeast-sugar while incorporating some of the flour.
- Allow to rest for about 10 minutes, covered.
- Add the soft butter, egg, salt, and the rest of the sugar and milk. Knead for about 10–15 minutes until the dough is smooth and elastic. Allow it to rise for about 30 minutes, covered.
- In the meantime, wash the plums. Cut them into halves, remove the plum stone and replace it with a sugar cube.
- Add about 4 quarts of water to a large pot and bring it to a light simmer.
- Cut the dough into 8 pieces. Shape each piece into a ball, then flatten the ball. Place a plum with the flat side down in the middle of the dough. Then fold the dough over the plum and pinch the dough to close it. Lightly roll the dough ball and make sure that the seams are fully closed.
- Cook the dumplings uncovered for 30 minutes. Make sure the water is not boiling.
- In the meantime, melt butter in a large pan. Add the breadcrumbs to the butter and cook on medium heat until golden brown. Then add the sugar and cook for another 2 minutes.
- Remove one dumpling from the water with a skimmer, allow the water to drain, and then place it directly into the buttered crumbs mixture.
- Carefully roll the dumpling in the buttered crumbs until fully coated, and then repeat with the remaining dumplings.
Nutrition
Yield: 1 dumplingCalories: 368kcalCarbohydrates: 60gProtein: 8gFat: 11gFiber: 4gSugar: 22gNet Carbohydrates: 57g