Steamed dumplings

Melt the butter in the milk over a low heat without heating the liquid.

In a bowl, mix the flour, yeast, sugar and salt.

Separate the egg. Add the milk mixture and egg yolk to the flour mixture.

The egg white can be stored in the fridge for future use.

Ingredients

125 ml milk, 50 g butter, 250 g spelt flour (type 630), 1 tsp dried yeast, 25 g raw cane sugar, 0.5 tsp salt, 1 units egg

Using a mixer, knead the dough for 5 to 7 minutes until smooth.

Cover the bowl and leave the dough to rise in a warm place for about 45 minutes.

Sprinkle flour on the work surface. Divide the dough into equal pieces and shape into small balls.

Place the dough balls in a tin (or large frying pan), cover and leave to rise in a warm place for a further 30 minutes.

Ingredients

20 g type 630 spelt flour

Bring water, salt and butter to the boil in a pan.

Place the dumplings in the pan. Put a lid on the pan and steam the dumplings for about 30 min. over a low heat – do not open the lid while they are cooking!

Ingredients

175 ml water, 0.5 tsp salt, 15 g butter

Sieve the icing sugar and mix with the poppy seeds.

Ingredients

20 g icing sugar, 40 g ground poppy seeds

Melt the butter in a pan over a medium heat. Heat, stirring occasionally, until it is golden brown and has a nutty aroma.

Ingredients

60 g butter

Remove the dumplings from the pan and arrange on plates.

Pour over the brown butter, sprinkle with the poppy seed mixture and serve.