Sweet Dumplings with Berry Filling

Ingredients

• 250 g flour
• 15 g yeast
• 75 ml milk
• 40 g sugar
• 1 egg
• 0.5 untreated lemon (zest)
• 200 g Raspberries
• flour (for working)
• 60 g Butter
• 1 Tbsp vanilla sugar
• 2 tbsp breadcrumbs
• 1 pinch Cinnamon powder

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it, add 2 tbsp lukewarm milk and 1 tbsp sugar, then stir. Dust with a little flour and cover; let rise in a warm place for about 20 minutes. Beat the egg with the remaining milk, sugar and lemon zest, add to the dough and knead quickly. Knead until bubbles form. Cover again and let rise another 20 minutes.

2. 2.

   Knead well once more, then divide the dough into eight equal pieces. Shape each into a dumpling and flatten slightly. Place 2–3 raspberries on each and reshape into a dumpling. Work with floured hands for best results.

3. 3.

   Bring plenty of salted water to a boil in a large pot. Drop the dumplings into the gently simmering water and let them sit for about 15 minutes; the water should not be boiling.

4. 4.

   Just before serving, heat the butter with vanilla sugar, breadcrumbs and cinnamon.

5. 5.

   Remove the dumplings with a slotted spoon and serve topped with the breadcrumb butter, dusted with powdered sugar.