Yeast dumplings are an amazing sweet dish filled with delicious jam and cooked in steam.
If you haven’t tried yeast dumplings, you have to try them, because they are simply amazing! They are so soft and fluffy and with vanilla cream on the side and some poppy seeds on top they are irresistible.
Yeast dumplings are a traditional Austrian food. We used to always eat them when we went skiing in Austria and were always so excited to enjoy this delicious treat! So now we’ve decided to make our own vegan version.
These dumplings are sort of a combination between sweet bread and dumpling. They are actually made with yeast but are cooked on steam! This makes them incredibly soft and fluffy! Usually they are made with plum jam in the centre, but we used blueberry jam, because we had a homemade one at home. Dumplings taste amazing combined with some delicious vanilla sauce and poppyseeds on top.
Vegan yeast dumplings
- 20 g fresh yeast
- 200 g flour
- 100 ml warm soy milk
- a pinch salt
- 10 g coconut sugar
- 5 ml coconut oil
- 2 tablespoons jam
- 500 ml soy milk
- 40 g vanilla pudding powder
- 1 tablespoon coconut sugar
- 2 tablespoons poppyseeds
- Mix fresh yeast with 1 tablespoons flour, 1 tablespoon brown sugar and 20 ml warm water and let it rise in a warm place for around 15 minutes.
- Put flour in a bowl and put salt on the outer circle.
- Add raised yeast, warm soy milk, sugar and coconut oil in the middle and mix it together into a soft dough.
- Cover it and let it rest in a warm place for around 30 minutes.
- When It has raised, separate it into two parts and shape each half into a circle, put 1 tablespoon of jam in the middle and carefully close it.
- Cover them and let them rest for another 30 minutes.
- Cook them on steam for 30 minutes.
- Mix pudding powder with coconut sugar and 1 dl of soy milk.
- Bring the rest of the milk to a boil and slowly mix in pudding mixture.
- Cook for 3 more minutes.