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🍰 Buckwheat Yeast Dumplings with Apples and Plums

539 kcal · 30 min · 4 servings

Ingredients

• 150 ml Milk (1.5 % fat)
• 21 g Cube yeast (0.5 Cube yeast)
• 80 g Buckwheat wholemeal flour
• 200 g Wheat wholemeal flour
• 1 tbsp Cane sugar
• Salt
• 20 g soft Butter
• 1 Egg
• 2 tbsp Sunflower seeds
• 1 Organic Lemon
• 600 g large Apples (3 large Apples)
• 500 g Plums
• 0.5 tsp ground Cinnamon
• 0.5 tsp ground Ginger
• liquid sweetener (to taste)
• some Flour (for working)
• 4 tbsp Sour cream

Instructions

1. 1. Slightly warm up 125 milliliters of milk. Crumble the yeast into the lukewarm milk and stir until smooth.
2. 2. Add buckwheat flour, whole wheat flour, sugar, a pinch of salt, butter, and an egg to a large mixing bowl.
3. 3. Pour in the yeast milk and knead the dough until smooth using the dough hooks of a hand mixer. Cover the bowl and let the dough rise in a warm place for 30 to 40 minutes until it has roughly doubled in size.
4. 4. In the meantime, chop the sunflower seeds. Roast them in a pan without added fat until golden brown. Then let them cool down.
5. 5. Rinse the lemon under hot water and dry it. Peel half of the zest into thin strips using a vegetable peeler and chop it finely. Cut the lemon in half and squeeze out the juice.
6. 6. Wash the apples, peel them, and cut them into quarters. Remove the cores and cut the apple quarters into wedges. Toss the wedges in a bowl with two tablespoons of lemon juice.
7. 7. Wash the plums and let them drain well in a sieve. Cut them in half and remove the pits.
8. 8. Place the apple wedges and two tablespoons of water in a pot. Bring to a boil covered over low heat. Add the plums, season with cinnamon, ginger, and sweetener, and transfer the mixture to a shallow baking dish with a capacity of about 1.5 liters.
9. 9. Knead the yeast dough vigorously by hand on a lightly floured work surface. Roll it out with a rolling pin into a rectangle measuring approximately 30 by 40 centimeters.
10. 10. Spread the sour cream evenly over the dough. Sprinkle with the roasted sunflower seeds and chopped lemon zest. Roll the dough up from the long side and cut the roll into 18 slices of roughly equal thickness.
11. 11. Place the dough slices on top of the apple and plum compote. Let them rise covered for another 10 minutes. Brush the dumplings with the remaining milk and bake them in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius, gas mark 3) for about 30 minutes.

Nutrition per serving

• kcal: 539
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 85 g