Cherry Dumplings

Ingredients

• 300 g spelt whole‑grain flour (plus extra for dusting)
• a pinch of salt
• 1 packet dry yeast
• 40 g coconut blossom sugar (2 tbsp)
• 70 g butter
• 1 egg
• 120 ml milk (3.5% fat), lukewarm
• 200 g cherries
• 5 g erythritol powdered sugar (1 tsp)

Instructions

1. 1.

   Mix flour with a pinch of salt, yeast and sugar in a bowl. Melt 40 g butter. Beat the egg.

2. 2.

   Add the melted butter, egg and milk to the dry mixture and knead into a smooth dough. Cover and let rise in a warm place for about 40 minutes.

3. 3.

   Meanwhile wash, drain and pit the cherries.

4. 4.

   Shape the dough on a lightly floured surface into a roll and cut into 12 equal pieces.

5. 5.

   Fill each piece with several cherries and shape into round dumplings. Melt the remaining butter.

6. 6.

   Grease an oven‑proof dish with some melted butter. Arrange the dumplings closely in the dish, cover and let rise for another ~20 minutes.

7. 7.

   Brush the dumplings with the leftover melted butter and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 30 minutes until golden brown. Dust with powdered sugar before serving.