Christian Voggenberger

Blueberry yeast dumplings – make them yourself

Who doesn't know this situation: From 9:00 am on the ski slopes, up the lifts, down the slopes, over and over again. At some point it strikes: hunger. In every ski area we have the opportunity to stop at a ski hut. Looking through the menu, it catches our eye, the yeast dumpling with sugar poppy seeds and vanilla sauce or simply with poppy seeds and warm, melted butter.

Unfortunately, we are not always near a wonderful ski hut, but simply at home on a rainy winter Sunday and still feel the urge for a yeast dumpling.

This blog post shows how you can easily make this tasty treat yourself at home.

You need...

…for the yeast dumpling
•      100 g milk
•      10 g sugar
•      20 g fresh yeast (½ cube), crumbled
•      1 egg (size M)
•      ½ tsp salt
•      30 g butter, cut into pieces, plus more for greasing
•      270 g all-purpose wheat flour, plus a little more for the work surface
•      40 g blueberry jam
•      500 g water

...for the sugar poppy
•      40 g grated poppy seeds
•      20 g sugar

...for the vanilla sauce
•      30 - 60 g sugar, to taste
•      240 g milk
•      1 vanilla bean, pulp scraped out
•      25 g cornstarch
•      250 g whipped cream
•      4 egg yolks

And this is how it works:

1.    Crumble the yeast into lukewarm milk, mix together the sugar, salt and part of the flour. Sprinkle a small amount of the flour on the work surface, place the dough on it and let it rest under a tea towel until it has roughly doubled in volume.
2.    Mix the melted butter, remaining flour and egg into the risen dough and mix to get a smooth dough. Then let the dough rise for 30 minutes.
3.    Divide the risen dough into equal pieces (depending on portion size).
4.    Press the individual pieces with your hand into a flat cake, put a heaping teaspoon of jam in the middle, fold the edges together and form a dumpling. Press the edges together well so they don't open again. Then let the dumplings rest for another 30 minutes.

5.    Place the dumplings in a perforated, greased cooking bowl in the steam cooker and steam at 100 °C for approx. 15 minutes. If you don't have a steamer, simply fill a pot 1/4 full with water, place a sieve in the pot, place the yeast dumpling in the sieve and heat the water on the stovetop.
6.    While the yeast dumpling is cooking, mix the poppy seeds with the sugar.
7.    The vanilla sauce can also be made in the meantime. You either buy vanilla sauce in the supermarket and add sugar and milk to the powder and boil it up, or you make it entirely yourself. This is how it works:
       7.1 Cut open the vanilla pod, scrape out the seeds and bring both to the boil with whipped cream and milk. As soon as it boils, take it off the stove and let it sit with the lid on for about 10 minutes.
       7.2 Mix the sugar, salt, starch and egg yolk with the hand mixer until it’s creamy. Remove the vanilla bean from the milk/whipped cream mixture and stir the milk mixture into the egg yolk mixture, stirring slowly and continuously.
       7.3 Heat everything together again but do not let it boil. Stir evenly along the bottom of the pan.
       7.4Finally, decant the sauce into a gravy boat.

8.    Finally, remove the yeast dumplings from the sieve or the steamer, pierce them with a skewer to prevent them from collapsing and then serve.


This is how you bring that hut feeling into the living room. Have fun trying!

Christian Voggenberger

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