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Quince dumplings
15 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 179
  • Fat about 5g
  • Carbohydrates about 28g
  • Protein about 4g
This is needed
This is needed for 12 piece
Sweet yeast dumplings
  • 3 tbsp sugar
  • 0.75 tsp salt
  • 300 g white flour
  • 0.5 cube yeast (approx. 20 g
  • 40 g butter, melted
  • 1.5 dl milk
  • 1 eggs
Quince sauce
  • 1 vanilla pod, halved lengthwise, seeds scraped out
  • 1.5 dl water
  • a little butter
  • 150 g quince jelly
To bake
  • 1 tbsp knobs of butter, melted
Tools
  • Bowl, Cooking spoon, Measuring cup, Oven mitts, Paring knife, Tablespoon, Teaspoon, Wide 2-litre ovenproof dish, Kitchen scales
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And that's how it's done
And that's how it's done
Sweet yeast dumplings
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add to the flour and mix in. Add the butter, milk and egg, mix with a wooden spoon. Knead for approx. 10 mins. to create a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Quince sauce
Cut the vanilla pod in half lengthwise, scrape out the seeds. Mix the vanilla seeds with the water and quince jelly in a measuring cup. Grease the dish with butter, pour in half of the sauce.
To shape the dumplings
Divide the dough into approx. 12 portions. Shape into balls, place in the sauce, cover and leave to rise for a further 15 mins.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove. Pour the remainder of the sauce over the top, bake for a further 5 mins. Remove the dumplings, top with knobs of butter.