"golden dumplings"

1 serving


From 150 g of flour, yeast, 200 g of milk, salt and sugar, prepare the dough and put in a warm place to increase in volume. Mix the remaining flour, milk, 80 g of butter, salt, 70 g of sugar and 3 egg yolks with steam, knead the dough of medium consistency, cover it with a napkin and put in a warm place for 60 minutes to increase in volume. Stir the ground nut core, 80g caster sugar and 2g ground cinnamon well. Place the matching dough on a board sprinkled with flour and use your hands to level it into a layer 1 cm thick. Then cut small dumplings from the seam with a sharp edge of the glass. Melt the leftover butter with the grin and cool a little. Dip each dumpling in melted fat. Grease the round shape with oil, put dumplings in it, sprinkle them with a mixture of nut, sugar and cinnamon, coat with a second layer of dumplings and sprinkle again with the nut mixture. In this way, fill out the form up to half in height. The top layer of dumplings is not sprinkled with nut, but only greased with fat. Cover the mold filled to half with a napkin, put in a warm place for proofing and bake the product in a preheated oven at low temperature until ruddy. Cover the baked dumplings again for a few minutes with a napkin so that the upper crust becomes soft, sprinkle with vanilla sugar powder. Wine gravy can be replaced with any compote or fruit or berry morse.