- 30 g brewer’s yeast
- 1 kg wheat
- ½ l milk
- cinnamon or poppy-seeds
dissolve the yeast in some milk then add the rest of the milk, salt and some flour. Knead good the dough and cover it with a tea cloth and leave it rises in a warm place for a couple of hours. Add the left flour and knead the dough. Make dumplings of 6 cm diameter and put in the centre a plum, leave them rise for ¾ hour.
Then throw the dumplings in boiling salted water and let them cook for 10-12 minutes. Melt the butter. Dust the dumplings with sugar and cinnamon and pour the butter.
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