Warm milk only until lukewarm. Mix with yeast and 15 g sugar and leave ten minutes to activate.

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 280 gMilk, whole, 3.25% milkfat, with added vitamin D
• 14 gLeavening agents, yeast, baker's, active dry
• 35 gSugars, granulated
• 50 gEgg, whole, raw, fresh
• 45 gButter, without salt
• 600 gPlums, raw
• 1,890 gBeverages, water, tap, drinking not counted – removed
• 4 gSalt, table
• 310 gBeverages, water, tap, drinking

Method

1. Warm milk only until lukewarm. Mix with yeast and 15 g sugar and leave ten minutes to activate.
2. Add yeast mixture, egg and a pinch of salt to flour. Knead a smooth dough, cover and rise for 35 minutes. Wash, dry and pit plums.
3. Divide dough into twelve pieces, wrap a plum in each and seal well. Cook in 2200 g gently boiling water in batches for 10 minutes; turn after five minutes.
4. Lift dumplings out with a slotted spoon, pierce them and serve three per portion. Drizzle with 45 g melted butter and sprinkle with remaining sugar.