Powidlbuchteln/Dumplings filled with plum butter

Oh my god, time is running so fast at the moment. It is already three weeks ago that I, when I made my yummy plum butter, announced to bake Powidlbuchteln, the famous Czech/Austrian yeast dumplings filled with plum butter. Now I finally could find a bit of more spare time – thanks to the extended weekend in Germany – to write this throughout recommendable recipe down. I adapted it from a cooking book I once stumbled  across in some book outlet. It is a collection of old bohemian family recipes illustrated by old pictures from the last turn of the century… a culinary journey through time.

Powidlbuchteln are a perfect dish for the cold season of the year when, with every day that gets shorter and every night that gets longer, the appetite for body and heart warming food rises. At least I can hear my inner voice and its unmistakeable calls for hearty and spicy meals as well as sweet flour based dishes like dumplings and the like … and of course chocolate in every form!

These oven baked dumplings filled with plum butter and served warm with custard, can actually make your day! You can have them as dessert or as a full meal (just double the measurements for the latter). The four dumplings in the baking pan on the pictures (which in fact is a tapas pan) where enjoyed by two persons as dessert.

ingredients (2 p., 4 dumplings)

150 g flour, 40 ml lukewarm milk, 1 teaspoon yeast, 1 tablespoon sugar, 1 tablespoon butter (+ aditional bit of butter for pan and brushing dumplings), 1 egg, dash of salt, 4 teapoons plum butter

custard (homemade or from the supermarket)

preparation

Stir together yeast, milk and 2 tablespoons flour in a bowl. Cover it and let rest for 15 min. Add remaining flour and other ingredients and knead everything into a ball. Knead for at least 2 min. Now leave dough covered an undisturbed at a warm place for about an hour. It should double in size. Knead dough again. It should have a soft homogenous texture now. Divide into four pieces. Press them flat on a kitchen surface and put  a teaspoon of plum butter in the middle of each. Carefully fold edges in and form dumplings. Set them into a buttered baking pan, brush with warm butter. Cover with a kitchen towel and let rest for another 30 minutes. Bake in preheated oven at 180° C for about 30 minutes, until the surface looks crisp and brown. Serve warm with custard. Optionally you can dust the dumplings with icing sugar.

3 comments

  1. Pingback: Addictive plum butter | nadel&gabel

  2. Pingback: Enwrapped sweetness – Cherry dumplings | nadel&gabel

  3. Pingback: An ode to South Tyrol – Bread dumplings with stinging nettles | nadel&gabel

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