- wheat flour: 500 g
- milk: 220 ml
- eggs: 1 piece(s)
- fresh yeast: 0.5 cube(s)
- soft butter: 50 g
- sugar: 2 tbsp
- salt: 0.5 tsp
Heat the milk until it's lukewarm and then place the yeast within it. Wait until the yeast has dissolved and then stir it in.
Pour the flour into a bowl, hollow it out a bit and pour the milk yeast mixture into the cavity. Cover up with some flour and let it rest for 15 minutes in a warm place.
Melt the butter and let it cool off. Whisk it together with the egg and add it together with salt to the flour on top of the milk yeast mixture. Knead everything well together and let it sit covered up for another 30 minutes in a warm place.
Knead the dough once more thoroughly and separate it into four equal portions. If you're serving it as the main course one portion has about 200 g.
If you'd like you can choose now whether you'd like to fill the dough lumps with something sweet or salty (or whether to simply leave them as they are). On the pictures you can see a version that's been filled with plums topped off with vanilla sauce and poppy seeds and a version filled with chocolate, topped off with vanilla sauce and cinnamon. If you'd like to fill the dough simply press down flatly on the dough leaving it thicker in the middle and slimmer on the sides. Add the filling into the middle and fold over the sides. Press the sides together firmly so that they won't open later when you steam the dough. Steam the dough with the side with seams placed on the bottom.
Let the lumps of dough rest covered up on a baking tray for another 20 minutes.
Steam the dough lumps in a pot with a steamer basket over lightly salted water for about 20-30 minutes.