Yeast Fruit Dumplings
|For the dough:|
|Dry active yeast||1⁄2 Ounce (2 Packages, / Compressed / Cakes)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs) (Room Temperature)|
|Vanilla extract||1⁄2 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|All-purpose flour||2 Cup (32 tbs)|
|For the filling:|
|Damson/Italian plums / apricots||12 , pitted|
|For the topping:|
|Butter||1 Pound, melted (1 Quarter Stick-1/2 Cup)|
|Granulated sugar||1⁄2 Cup (8 tbs) (As Required)|
|Cinnamon||To Taste (As Required)|
1) Add yeast and a pinch of sugar over the lukewarm water (110Â° to 115Â°).
2) Allow the mixture to stand for 2 or 3 minutes and then dissolve the yeast by stirring well.
3) Place the container in a warm, draft-free place for 2 or 3 minutes, such as a turned-off over, until the solution begins to bubble and has almost doubled in volume.
4) Take a mixing bowl and mix together milk, vanilla extract, lemon peel, sugar, salt and yeast solution in it.
5) Mix in egg yolks, one at a time.
6) Sift 2 cups of the flour, 1/2 cup at a time, to form a medium-firm dough.
7) On a floured board or table, knead the dough by pulling it into an oblong shape.
8) Fold it end to end and then press it down and push forward many times with the heels of the hands.
9) Move the mass of dough slightly towards you and continue the same process.
10) Sprinkle more flour on the dough and on the working surface if any of them becomes sticky and continue to work on the dough for at least 10 minutes, until it is smooth and elastic.
11) Into a large lightly buttered bowl, put the dough and sprinkle top of it lightly with flour and then wrap it using a kitchen towel.
12) Allow the dough to stand in a warm, draft-free area for 35 to 45 minutes, until the dough has doubled in volume and no longer springs back when it is punched with a finger.
13) Take a glass bowl and put fruit in it.
14) Add in sugar to sweeten to taste.
15) Punch the dough down and then even out on a floured board to knead again for 1 minute.
16) Roll it into a 12-by-l6-inch rectangle 1/4 inch thick using a floured rolling pin.
17) Cut the dough into 12 four-inch squares using a pastry cutter or sharp knife.
18) In the center of each square lay one plum or apricot.
19) Dust your hands with flour and then roll the dough into a ball after folding it over the fruit.
20) Wrap the dough securely so that it does not come apart while the dumplings boil.
21) On a platter or baking sheet arrange the dumplings and allow them to rise in the unlighted oven for 10 minutes after covering with a cloth.
22) Take a 4-quart saucepan and allow 3 quarts of salted water to come to a bubbling boil in it.
23) Place 4 of the dumplings in the water carefully using a large spoon.
24) Increase the heat and then cover the pan and allow the dumplings to boil for 6 minutes.
25) Toss them with the spoon and again boil for 6 minutes longer.
26) Take them off using a slotted spoon to paper towels to drain and then continue the same process with the rest of the dumplings, 4 at a time.
27) Drizzle the melted butter over the dumplings and then add in sugar and cinnamon.
28) Serve the fruit dumplings at once while still warm.