Fruit Dumplings

Name: Fruit Dumplings (Ovocné knedlíky/Ovocné buchty)
Cuisine: Czech
Ingredients: 20 g/¾ oz fresh yeast; 15 ml/1 tbsp caster (superfine) sugar; 1.5 litres/2½ pints/6¼ cups whole milk, tepid; 1 egg; 300 g/11 oz/scant 3 cups polohruba flour, or 200 g/7 oz strong white bread flour and 100 g/3¾ oz/generous ½ cup semolina, sifted, plus extra for dusting; 300 g/11 oz/scant 3 cups polohruba flour, or 200 g/7 oz strong white bread flour and 100 g/3¾ oz/generous ½ cup semolina, sifted, plus extra for dusting; 300 g/11 oz/scant 3 cups polohruba flour, or 200 g/7 oz strong white bread flour and 100 g/3¾ oz/generous ½ cup semolina, sifted, plus extra for dusting; 70 g/3 oz Svestkova Povidla/Slivkovy Lekvár, or plum jam, or canned strawberries in syrup; 70 g/3 oz Svestkova Povidla/Slivkovy Lekvár, or plum jam, or canned strawberries in syrup; 70 g/3 oz Svestkova Povidla/Slivkovy Lekvár, or plum jam, or canned strawberries in syrup; 75 g/3 oz/6 tbsp butter, melted; 100 g/3¾ oz/generous ½ cup icing (confectioners’) sugar; 100 g/3¾ oz/generous ½ cup Granko or unsweetened cocoa powder; 100 g/3¾ oz/generous ½ cup Granko or unsweetened cocoa powder; pinch of salt

Ovocné knedlíky/Ovocné buchty

Preparation info

Makes
15-20

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

These light, fluffy dumplings, a great favourite in both countries, are so filling that they are often eaten as a main dish, usually at lunchtime.

Ingredients

20 g/¾ oz fresh yeast
15 ml/1

Europe
Czech Republic
Slovakia
Lunch
Main course
Vegetarian
Eastern Europe

Method

To activate the yeast, empty a sachet of dried yeast and the sugar into a jug (pitcher). Heat the milk until tepid, pour 100ml into the yeast and sugar and stir to dissolve. Cover with a cloth and place in a warm airing cupboard for 10-15 minutes. When the yeast is frothy, add ½ tsp salt to arrest the activation process and stir in.
Beat the egg into the remain