Brrrr… it’s really cold outside. When it’s snowing on the mountain peaks and the heating’s turned up high indoors, it’s pouring with rain outdoors. Snuggled up in a warm blanket I spend the afternoon on the sofa. What else can you do in this “ghastly weather”? It’s much too cold to go swimming in a lake and it’s still to warm to go skiing. Cue skiing – how I’d love to be out on the slopes – if only winter was here already…
In my daydream I’m sitting with my friends at the Reitlehenalm hut on the monte popolo and I’m treating myself to a juicy Wiener Schnitzel – or a tasty cheese gnocchi pan – or a sweet Kaiserschmarren (chopped pancake dish) – or… no! A hearty yeast dumpling with custard and poppy seeds.
Mhhh, that would be lovely! Hang on a minute – I would certainly be standing in front of closed hut doors in October, but why don’t I simply bring a little bit of hut feeling into my own home?
No sooner said than done. “Does anyone fancy a yeast dumpling with custard?“, I ask my three little brothers and the twinkle in their eyes cofirms that “the project home-made yeast dumplings” is just perfect for this rainy day.
For the dough:
250g lukewarm milk
625g wheat flour
1 cube of yeast (optional: dried yeast)
100g soft butter
Damson jam (plum compote), poppy seeds and icing sugar as required
And here goes:
First of all mix the milk with the egg, salt and sugar, then add to flour.
Crumble the yeast on the flour and finally add the softened butter.
Knead until a fine, smooth dough is produces. Cover the dough and leave to rise for around 30 minutes in a warm place.
Meanwhile fill a pan with water, affix a clean tea towel over the pan and bring the water to boil.
Tip: There must always be water in the pan. Take care that the water doesn’t evaporate completely.
Then split the dough in to six pieces of the same size and form to make round pieces.
Plop a tablespoonful of damson jam to the middle.
Close around the edges.
Now place the dumplings in the “steam-tea-towel-pan“ and steam for around 30 minutes.
Sprinkle the yeast dumplings with poppy seeds and icing sugar and serve with butter or custard, which ever you prefer. Et voilà: the little bit of alpine hut feeling for “home“ is ready!
Photo credits: Reitlehenalm, Stephanie Rettenegger