oven-baked yeast dumplings with plums and vegan vanilla sauce ❤

For the yeast dumplings (for a very big gratin dish):

300 ml and 250 ml milk
1 cube of fresh yeast (42 g)
600 g all purpose flour (and some)
100 g sugar
salt
1 egg
100 g + 50 g soft butter
18 little plums or 5 big plums (quartered) (500-600 g)

(Or you could use this recipe for these vegan cinnamon buns. You find the recipes here.)

Heat up 300 ml of the milk until its lukewarm. Crumble in the fresh yeast and dissolve it in there. Let it stand for about 10 minutes until you see foam.

Mix together the flour, sugar and a pinch of salt. Add the yeast milk, the egg and 100 g of butter and process with the dough hook of your hand mixer or your food processor until you have a smooth dough.

Cover the dough and let it sit for about 45 minutes at a warm place.

Preheat the oven to about 200 °C upper and bottom heat.

Wash the plums, cut in half and remove the seed (quarter big plums).

Put the puffed dough on some flour and knead it well. Then divide the dough into 3 pieces of the same size and form each into a dough roll. Cut these into 6 slices of the same size. Take each slice and put a little plum (or quarter of a big plum) on it and form it into little balls.

Grease your very (!) big gratin dish.

Put the dough balls with plums inside next to each others (6 x 3 rows). Then put them covered at a warm place for another 30 minutes.

While you wait heat up 250 ml milk, 5 tbsp. sugar and 50 g butter until they are lukewarm. After the 30 minutes pour the mixtures over the dough balls (thats why you need a very big gratin dish).

Bake the yeast dumplings for about 40 minutes in the oven (maybe cover them in the last 15 minutes. Then pull them out and springle a tablespoon of sugar over them.

Hand them with some yummy selfmade vegan vanilla sauce. 🙂

For the selfmade vegan vanilla sauce:
500 ml milk (e.g. soy milk)
1 vanilla bean
20 g starch/cornstarch
sugar (e.g. raw cane sugar)

Take some of the milk and mix it well with the cornstarch.

Slice the vanilla bean lengthways and scratch out the vanilla pulp. Boil up with the milk (be careful). Sweeten as you like with some sugar.

Add the cornstarch with milk and let it boil up. And your yummy selfmade vegan vanilla sauce is ready to be enjoyed! Enjoy it with the yeast dumplings with plums. 🙂

Enjoy – Bon appétit!