Junior chef
Utensils
Apron
Bowl
Cooking spoon
Measuring cup
One ovenproof dish (holding approx. 1 ½ l)
Oven mitts
Pan
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the dish with a little butter.
Dough
Mix the flour, salt, sugar and poppy seeds in a bowl. Crumble the yeast, add to the bowl and mix in. Add the butter, milk and egg, mix with a rubber spatula, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
Sauce
Place the milk, sugar and butter in a small pan, heat until the butter has melted. Pour half of the sauce into the prepared dish.
To shape
Divide the dough into 6 portions, shape into balls, place in the sauce. Cover and leave to rise again for approx. 15 mins.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove, pour the remaining sauce over the top, return to the oven for approx. 5 mins. Remove, allow the dumplings to cool slightly.
Compote
Cut the rhubarb into approx. 2 cm pieces, place in a pan, sprinkle with sugar. Cut open the vanilla pod lengthwise, scrape out the seeds, add both to the pan, mix, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. until just soft. Serve the compote with the dumplings.
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