Dampfnudeln with Plums
Alternative filling: apricots.

Goes well with cinnamon glaze, plum glaze or vanilla sauce.

 Other languages: en · de Servings: 16
Ingredients
300 g flour ½ tsp salt 5 tbsp sugar 20 g yeast 40 g butter, soft 150 ml milk 1 egg 16 plums 150 g marzipan 2 dl milk 30 g butter 3 tbsp flaked almonds
Yeast dough
300 g flour ½ tsp salt 2 tbsp sugar 20 g yeast 40 g butter, soft 150 ml milk 1 egg
Mix all ingredients in a bowl. Add the butter, milk and egg and knead into a soft, smooth dough. Cover and leave to rise at room temperature for about 1 hour until doubled in size.
Preparation
16 plums
Halve and remove the stones.
150 g marzipan
Fill the plums with the marzipan.
2 dl milk 3 tbsp sugar 30 g butter
Warm the milk with the sugar and butter and stir well. Pour half into the prepared tin, set the remaining glaze aside covered.
dough filled plums

Divide the dough into 161.0 equal portions and shape into balls. Flatten each ball, place a filled plum on top, pull up the edges and press firmly together. Place the balls seam-side down in the prepared tin. Cover and leave to rise for about 15 minutes.

Bake for 15 minutes in the lower half of the oven preheated to 180°C.
3 tbsp flaked almonds
Increase the heat to 200°C, pour ⅔0.0416875 of the set-aside glaze over the Dampfnudeln, scatter over the flaked almonds and bake for a further 15 minutes. Remove from the oven, pour over the remaining glaze and serve immediately.