Ingredients for the yeast dumplings
- Ingredients for pre-ferment:
- 30 g fresh yeast
- 50 g flour
- 70 g milk
- 1 tsp sugar
- Ingredients for main dough:
- 500 g flour
- 1 pinch of salt
- 60 g sugar
- 70 g butter
- 250 g milk
- 1 egg
- 1 egg yolk
- 10 g vanilla sugar
To prepare the yeast dumplings
Pre-ferment: Combine all the ingredients to form a smooth dough, cover and leave to rise at room temperature for about 1 hour. Main dough: Using a metal bowl, beat together the milk, butter, sugar, vanilla sugar, salt, egg, and yolk in a bain-marie over a low heat. Add everything to a food processor, with the pre-ferment and the flour, and knead to a smooth dough. Shape into dumplings, place on a floured surface, cover with a cloth and leave to double in size. Flip the dumplings over, create a hole and stuff with the filling. Seal and transfer to a perforated baking tray. Dust lightly with flour, cover with a cloth and leave to double in size again. Steam in a Combi-Steamer for 25 minutes at 95 °C, on the hot air with steaming setting.
Ingredients for the prune filling
- 200 g prunes
- 20 g sugar
- 100 g red wine
To prepare the prune filling
Lightly caramelize the sugar, pour in the red wine, add the prunes and reduce by half, stirring constantly. Finely purée everything.
Ingredients for the vanilla sauce
- 250 g milk
- 250 g cream
- 1 vanilla pod
- 160 g egg yolk
- 85 g sugar
To prepare the vanilla sauce
Using a metal bowl, beat all the ingredients together in a bain-marie over a low heat until the sauce thickens slightly.
Ingredients for the poppy seed & sugar mix
- 75 g finely ground poppy seeds
- 125 g icing sugar
To prepare the poppy seed & sugar mix
Mix the finely ground poppy seeds with the icing sugar.