for 12 pieces

Sweet yeast dumplings

300 g	white flour
¾ tsp	salt
3 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
40 g	butter, melted
1 ½ dl	milk
1	egg

Quince sauce

1 ½ dl	water
1	vanilla pod, halved lengthwise, seeds scraped out
150 g	quince jelly

To bake

1 tbsp	butter, melted
3 tbsp	milk

How it's done

Sweet yeast dumplings

Mix all the ingredients up to and including the yeast in a bowl, add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Quince sauce

Mix the water, vanilla pod and quince jelly in a bowl.

To shape the dumplings

Divide the dough into approx. 12 portions, shape into balls. Pour half of the quince sauce into the prepared dish, arrange the dumplings on top, cover and leave to rise for a further 15 mins.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Pour the remaining sauce over the top, bake for a further 5 mins. Whisk together the butter and milk. Remove the dumplings from the oven and glaze immediately.

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