125 g Butter
3.5 g Dried yeast
1 units Egg yolk
40 g Ground poppy seeds
2 tbsp Icing sugar
125 ml Milk (or oat drink)
25 g Raw cane sugar
1 pinch Salt
0.5 tsp Salt
250 g Spelt flour (type 630)
175 ml Water
Gently warm the milk with the butter until the butter has all melted. Mix the flour, dried yeast, sugar and salt in a bowl. Add the milk mixture and egg yolk. Work into a smooth dough using the dough hook on the stand mixer for 5–7 minutes. Cover the bowl and leave the dough to prove in a warm place for about 45 minutes.
Ingredients
125 ml Milk (or oat drink), 50 g Butter, 250 g Spelt flour (type 630), 3.5 g Dried yeast, 25 g Raw cane sugar, 1 pinch Salt, 1 units Egg yolk
Sprinkle a little flour on the work surface. Shape the dough into a log, divide into portions and shape each one into a small ball. Place in a tin (or large frying pan) with the crease facing downwards, cover and leave to prove in a warm place for another 30 minutes.
To make the steaming liquid, bring water to the boil in a heavy pan (26 cm Ø) with salt and butter. Put the dumplings in the pan, cover and steam over a low heat for about 30 minutes. Do not take the lid off while they are cooking!
Ingredients
175 ml Water, 0.5 tsp Salt, 15 g Butter
Just before serving, grind the poppy seeds in the food chopper and then mix with the icing sugar.
Ingredients
40 g Ground poppy seeds, 2 tbsp Icing sugar
Heat the remaining butter in a pan until foamy, then continue to heat it until it starts to brown and releases a nutty aroma.
Ingredients
60 g Butter
Take the dumplings out of the pan and arrange them on plates. Pour over the brown butter and sprinkle with the poppy seeds to serve.
576.25
12.53 g
33.80 g
55.67 g
