Stuffed Yeast Dumplings with Berry Sauce

Ingredients

• 250 g spelt flour Type 1050
• 0.5 cube Yeast
• 25 g raw cane sugar
• 125 ml Milk (1.5% fat)
• 0.5 Organic lemon
• 45 g butter (3 tbsp)
• 2 tbsp Rapeseed oil
• 1 pinch salt
• 10 small apricots
• 300 g fresh berries (or frozen)
• 30 g Honey (2 tbsp)
• 1 pinch cinnamon
• 10 g powdered sugar from raw cane sugar (2 tsp)

Instructions

1. 1.

   Give half the flour to a large bowl and form a shallow well in the center. Crumble the yeast into the well and add the sugar.

2. 2.

   Warm the milk slightly in a pot, pour it into the well, and stir with yeast and sugar until a smooth pre‑starter forms.

3. 3.

   Dust the pre‑starter with a little flour, cover with a kitchen towel, and let rise in a warm place for about 10 minutes until small cracks appear on the surface.

4. 4.

   Meanwhile, rinse one half of the lemon hot, dry it, grate its zest finely, and squeeze out half the juice.

5. 5.

   Add the remaining flour, butter, 1 tbsp oil, 1 pinch salt, 1 tsp lemon juice, and some grated zest to the pre‑starter. Knead with a hand mixer’s dough hooks until the dough no longer sticks. Cover again and let rise for about 30 minutes so the volume roughly doubles.

6. 6.

   Meanwhile wash and pat dry the apricots.

7. 7.

   Dust your work surface with flour and shape the dough into a log. Cut it into ten equal pieces, place one apricot on each piece, and form dumplings. Cover and let rest on the work surface for another 20 minutes.

8. 8.

   Fill a large flat pot halfway with water and bring to a boil. Grease a steamer basket with the remaining oil and place it in the pot. Put the dumplings into the basket, cover, and steam for about 15 minutes.

9. 9.

   Meanwhile rinse, clean, and place the berries in a tall container (thaw frozen berries). Add leftover zest, honey, and a pinch of cinnamon; blend with an immersion blender until smooth.

10. 10.

    Lift the dumplings from the steamer and serve on plates. Sift powdered sugar over them and drizzle berry sauce.

11. 11.

    Serve the stuffed yeast dumplings with berry sauce.