Yeast Dumplings with Plum Filling

Today I am introducing yeast dumplings with plum filling. These yeast dumplings have a lot of names in German, Buchteln, Ofennudeln, Rohrnudeln, Nudeln aus dem Rohr, Wuchteln, the thing you need to know is that this is a slightly sweet yeast dough with a fruit filling. It is served as a dessert, for breakfast and sometimes even as the main course, even though I have never been a fan of sweet main courses. Usually the shape is round meaning that the yeast dough covers the fruit filling from all sides. The balls are then placed in either a round or rectangle casserole. Once baked, they will usually snug together and need to be broken apart. If you like soft and fluffy yeast dough with a fresh fruit filling, how about trying this very German yeast recipe? The amount given is for about eight to nine dumplings, so be sure to either have a cake pan, springform, casserole that is the right size. As stated, they will definitely rise in the oven, so don’t place them too close to each other. Since I am a huge fan of anything with fruit filling, I decided to go with plum. I may be wrong, but to me it looks like plums are not as common and widely used in the U.S. as here in Germany. Stone fruits are best as filling as otherwise the dumplings will not hold all this filling. In order to be sure the filling does not spill, I recommend rolling out the dumplings in circles, about 15cm in size and to place the filling only in the center so that you have enough dough to seal filling from all sides. I went for fresh plums cut into small pieces, plus a compote you also use as filling and can serve on the side.

Don’t be scared if you have the feeling that the dough is very soft. It is indeed. For that reason I recommend flouring your surface genereously when preparing your dumplings. I really mean generously. It will make things so much easier. And once you stuck them in the oven, I can tell you, this is heaven, light and fluffy yeast dough with the tangy plums in the center, perfect combination. I like to serve the leftover compote on the side and dust the dumplings with a little of icing sugar. The best of it all? You prepare the dumplings the night before and can get them straight from the fridge into the oven, no waiting for the dough to get to room temperature again. So good!

Credit: Yeast dumplings from Mehlstaub und Ofenduft (in German)

Print Recipe

Yeast Dumplings with Plum Filling

Serves: 8-9 dumplings

Prep Time: 1 hr + 2 hrs of rising + 8 hrs of chilling – Cooking Time: 30min – Total Time: 11 hrs 30min

These yeast dumplings with plum filling consist of a super soft and fluffy yeast dough you prepare the night before and is filled with fresh plums and plum compote alike.

Ingredients

• Dough 1
• 100 grams of all-purpose flour
• 80 grams of milk
• 7 grams of fresh yeast
• 
  
• Dough 2
• 200 grams of all-purpose flour
• 80 grams of milk
• 1 egg
• 2 grams of salt
• 30 grams of white sugar
• 30 grams of butter, at room temperature
• 
  
• Filling
• 200 grams of plums, plus about 8-10 fresh plums
• 25 grams of red wine
• 25 grams of apple juice
• 25 grams of regular sugar
• 1 teaspoon of vanilla extract herehow to make your own
• 1 tablespoon of cornstarch
• A bit of Butter, milk and icing sugar

Instructions

1

On day 1 mix all ingredients of dough 1 in a bowl and cover with a kitchen towel. Let sit at 30 degrees Celsius for an hour. I usually briefly heat my oven to 50 degrees Celsius, turn it off and then place the bowl inside.

2

After that mix dough 1 with all ingredients of dough 2 except for the sugar and butter in a large kneading bowl. Knead for two minutes on low. Then increase speed slightly and knead for another five minutes. Add the sugar and knead for another two minutes. Last, add the butter. Knead butter until incorporated. The dough is soft but should start pulling away from the bowl. If it still looks and feels very sticky, add more flour. I ended up using quite a bite of flour. Cover with a kitchen towel and let sit at 30 degrees Celsius for another hour.

3

Meanwhile prepare the filling by chopping 100 grams of the plums. Mix them with wine, juice, sugar and vanilla extract and let simmer for about ten minutes or until soft. Puree, mix cornstarch with a bit of cold water, add to the mix and bring to boil again. Chop up the other 100 grams of plums in small pieces and stir into the mixture. Set aside.

4

Roll the dough on a generously floured surface into a log. Cut into nine equally sized pieces. Flour each piece and roll into a circle of about 15cm in diameter. Cut the fresh plums into small pieces and place about two teaspoons into the middle of each circle. Then add about 1-2 teaspoons of the compote. Cover up the filling with the dough, be sure to seal so that no filling spills. I like to pile up the filling in the middle so I have enough dough around to cover it up. Butter a casserole, cake pan, springform or similar and place the dumplings inside, seamside down. Repeat with all 8-9 dumplings. Cover casserole and chill in the fridge overnight.

5

On day 2 preheat oven to 180 degrees Celsisu and brush dumplings with milk. Bake for about 30 minutes or until golden. No need to let them come to room temperature first, you can put them straight from the fridge into the oven. Heat up the remaining compote, dust dumplings with icing sugar and serve still slightly warm.

P.S.: If you would like to try other recipes with plums, check out these 9 recipes with plums.