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 used for other recipes and stored in the fridge.

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 Eggs

Knead into a smooth dough in 5-7 minutes using a mixer.

Cover the bowl and leave the dough to rise in a warm place for approx. 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 pan), cover and leave to rise in a warm place for a further 30 minutes.

Ingredients

20 g Spelt flour (type 630)

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

Place the dumplings in the pan. Cover the pan with a lid and steam the dumplings for approx. 30 mins. over a low heat - do not open the lid in between!

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 Poppy seeds (ground)

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

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.