Yeast dumpling with creamy vanilla-pear compote

Lena from „Mein leckeres Leben“ brings the ski huts of Austria into your home with this yeast dumpling:

And this is how it's done.

Ingredients (for 6 pieces)

  • 220 ml lukewarm milk
  • ½ cube yeast
  • ¼ tsp salt
  • 50 g raw cane sugar
  • ½ tsp organic vanilla powder
  • 50 g soft butter
  • 1 egg
  • 450 g spelt flour


for the filling

  • ½ jar of plum jam



  • 100g butter
  • 1 tablespoon icing sugar
  • 100g poppy seeds


for the creamy pear compote

  • 50 g raw cane sugar
  • 50 ml whipped cream
  • 200 ml milk + 2 tbsp
  • 1/3 tsp vanilla, ground
  • 1 pinch of cinnamon
  • 1 tsp cornflour
  • 2 ripe pears
  • 1 tsp butter
  • a little organic lemon zest


  1. Crumble the yeast and mix with the lukewarm milk.
  2. Put all the ingredients for the dough into a mixing bowl and knead with the dough hook of the food processor on the lowest setting for 5 minutes until a smooth dough forms.
  3. Cover the dough and leave to rise for 45 minutes.
  4. Form the risen dough into a roll on a lightly floured work surface and divide into 6 equal pieces. Flatten the round pieces of dough slightly.
  5. Place 2 teaspoons of plum jam in the centre of each piece.
  6. Press the edges of the dough well together and gently shape into round dumplings. Place seam side down on a lightly floured tray/work surface and cover with a kitchen towel.
  7. Leave the dumplings to rise in a warm place for 30 minutes.

Now it's time to cook/steam

Option 1:

  1. Place the dumplings in the steamer at 100°C for approx. 20 minutes or in a pot with a steamer insert and steam for 20 minutes with the lid closed (grease the sieve insert well beforehand).


Option 2:

  1. In a large saucepan, bring plenty of salted water to the boil. Reduce the heat slightly.
  2. Put in dumplings close to boiling point in several stages (no more than 3-4 dumplings in one pot). Cook with the lid almost closed on low heat for about 7-8 minutes.
  3. Turn the dumplings over and cook for a further 5-6 minutes.
  4. Lift the yeast dumplings out of the water with a perforated scoop, drain well and immediately pierce a few times with a wooden skewer (this prevents the dumplings from collapsing).
  5. Arrange the dumplings on plates, pour over the melted butter and sprinkle with poppy seeds and icing sugar. Serve with the pear compote.
For the creamy pear compote


  1. Cut the pears into small cubes. Heat the butter in a small saucepan or frying pan. Sauté the pear cubes in it. Add the sugar and allow to caramelise slightly. Add the whipped cream, milk, vanilla, cinnamon and lemon zest. Simmer gently for 2-3 minutes.
  2. Stir the cornflour into 2 tbsp cold milk and stir into the hot compote, continue to simmer for 1-2 minutes until the compote is creamy.