Yeast dumplings with apricot filling, cottage cheese, powdered sugar, and butter
Weight of one portion
440 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7
Materials
| Powdered sugar | 30 g |
| Yeast | 3,2 g |
| Apricot jam | 100 g |
| Coarse flour | 180 g |
| Potato starch (Solamyl) | 15 g |
| Salt | 0,5 g |
| Granulated sugar | 3,6 g |
| Butter | 30 g |
| Milk | 100 ml |
| Eggplant mix | 6 ml |
| Grated cottage cheese | 60 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 5951 kJ | 29,89 g | 249,70 g | 38,61 g |
Description
In lukewarm milk, crumble yeast and sugar, creating a starter dough, which we let rise in a warm place. To the flour, add beaten eggs, salt, starter dough, milk, and mix everything together. Let the dough rise. Roll out the risen dough into a sheet, cut into squares, fill with apricot jam, fold, and let rise again. Cook the dumplings in steam. Grate the curd finely and mix with powdered sugar. When serving, sprinkle the dumplings with curd and sugar mixture and pour over melted butter.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof