Mini yeast dumplings

Mini yeast dumplings



Heat the milk and place in a bowl with the yeast and three tablespoons of flour. Mix well then leave to rest for 10 minutes. Add the remaining ingredients and knead to a smooth dough. Preheat the X BO steam oven to 35 degrees and 20 % humidity and place the dough in the oven for 35 minutes to proof. The dough should double in size. Place the dough on a floured work surface and divide into ten approx. 40 g lumps. Shape the pieces of dough into dumplings and return to the X BO to rise for another 15 minutes. Now preheat the X BO to 100 degrees and 80 % humidity to steam the yeast dumplings. Place the yeast dumplings on the perforated stainless steel steamer tray ensuring that they are well spaced and steam for 15 minutes. Serve with vanilla sauce and fruit compote. Melted poppy or pistachio butter makes an ideal topping.

Serves two

  • 165 ml milk or vegetable alternative
  • 11 g yeast
  • 250 g spelt flour (type 630)
  • 15 g raw cane sugar
  • 1 egg yolk
  • 40 g soft butter
  • Zest of ½ lemon
  • Pulp of ½ vanilla pod
  • Vanilla sauce
  • Fruit compote
  • Poppy seeds (or chopped pistachios) and butter for the topping

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