Dried fruits with dumplings in the oven (Hutzelkloss)

Category: Bakery products
Kitchen: german
Dried fruits under dumplings in the oven (Hutzelkloss)

Ingredients

Flour 450 g
Sugar 80 g
Yeast 40 g (I have 30)
Warm milk 125 ml
Chicken egg 1 PC.
Butter 100 g (50 g)
Salt in the dough 1/4 tsp
Zest with one lemon
FILLING:
Dried apples, prunes, (I added dried apricots) two handfuls
Sugar 2 tbsp. l.
Cinnamon 2 tsp
Carnation 1 PC.
Rum (my addition) 2 tbsp. l.

Cooking method

  • Hesse is a land that grows a huge variety of berries and fruits. The first place is shared by apples and strawberries, followed by black cherries and cherries, berry bushes, plums and pears. So it's no accident that fruits in this region take pride of place in cooking. And their use in various dishes is varied, and may even cause surprise when viewed from the point of view of the combinations we are used to. Take at least various dishes with potatoes and pears, lentil soup with onions and dried plums, pearl barley soup with prunes, etc.
  • There is nothing unusual in the recipe for us in terms of product combinations. But there is one interesting feature in cooking !! Dried products are first boiled, and then baked under dough (dumplings) in the oven. It turns out a very tasty dish with an unusual taste and dough structure.
  • This dish is prepared for Easter and New Year, as well as for Christmas.
  • I highly recommend trying it!
  • For the sake of experiment, I divided the dough into two parts. One was baked in the form of a large dumpling in a large baking dish, which we managed to cover as indicated in the recipe. The rest of the dough was divided into portioned forms, which also looked interesting. But the same taste, "dumpling", was obtained precisely in a large form, due to the fact that the dumplings were baked under the lid, and all the aromatic liquid did not evaporate, and then even partially (quite a bit) was absorbed into the dough.
  • In open forms, buns with wet dried fruits turned out.
  • So if you want to bake in portions, then you need to select forms that can be closed on top, while taking into account the rise of the dough.
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • Preparation
  • - Grind the yeast with a little water, mix with milk, sugar and add about 1/3 of the flour, stir well and put in a warm place.
  • - When a head of yeast has formed, add all the other ingredients at room temperature and knead the dough well. Leave in a warm place and let it come up twice. Then fold the dough once or knead into a ball.
  • - Pour dried fruits with sufficient water and bring to a boil, let stand to swell.
  • Dried fruits under dumplings in the oven (Hutzelkloss)
    Dried fruits under dumplings in the oven (Hutzelkloss)
  • - Grease the form in which the dumplings will be baked with butter, especially the edges, put dried fruits on the bottom, add water if necessary (they should literally float in liquid. Cloves require a scanty amount - in the finished product its taste is clearly felt.
  • (I added more rum - in a large form 2 tablespoons, in small ones - one teaspoon each.)
  • On top of the fruit, without crushing, lay the dough, shaped to the size of the shape, and leave to rise for about 30 minutes in a warm place
  • Cover the form with a lid and bake in an oven preheated to 150 g for 30 minutes,
  • then remove the lid, add the temperature to 170-180, sprinkle the dough with sugar and bake until the dough is browned.
  • I didn't sprinkle it with sugar. I think if you sprinkle, then the top must be greased with something, but I didn't want to sediment the dough.
  • When it baked, a breathtaking spirit stood on the entire entrance.
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • Dried fruits under dumplings in the oven (Hutzelkloss)
  • It is very tasty when warm - under a tender dough, the most fragrant fruits! But when cold, I liked the dough even more, it absorbed all the aromas, changed its structure - I just wanted to cut it off from time to time and with whipped cream with a little addition of egg liqueur to taste and taste this wild dumpling!
  • Merry Christmas and Happy New Year!
  • Dried fruits under dumplings in the oven (Hutzelkloss)


Irina Dolars
Glad, how rosy!
Are they hovering over the fruit like this with a hat? Inside, a void is formed - a place for the filling?
(or it seemed to me )
Rada-dms
Irina Dolars, no, in small molds the filling immediately under the dough, when cold, stuck in the dough. And in a large dried fruit floated in syrup. In the next. once I add even more liquid so that the compote is straight, it will thicken later.
Tumanchik
Olga is a wonderful recipe! How to get hold of worthy dried fruits I will definitely cook! By the way, you have it 100! Congratulations ! You have wonderful recipes! I love them very much! And how pleasant it is to read the description! And what awesome pictures! We look forward to even more, to add 0 to 100. You are a smart and wonderful hostess! I love and appreciate you very much
Look-batun
Rada-dms, you have, as always, original recipes! Congratulations on the hundredth recipe!
Lerele
Rada-dms, wow, what a beauty !!!!!
I don't have a mold with a lid for the oven, but is cocoa tastier, under the lid or which were baked like that ??
Rada-dms
Lerele, definitely under the cover !!!!!!! the dough is completely different - permeated with aroma, not dry, between Italian Easter cake and brioche, it seemed to me! And you have to do it in a big piece. It will work well in a Roman saucepan.
And, most importantly, all the spices are very felt, as they do not evaporate.
Maybe try with a foil in the form of a medium height?
Rada-dms
Quote: Look-batun

Rada-dms, you have, as always, original recipes! Congratulations on the hundredth recipe!
Thank you for your congratulations and for your attention to the recipes I performed!

Looking forward to hearing from you too!
agan
The recipe is wonderful! I took it on, but I don't have a mold with a lid. I baked the first stage in a cartoon, and then transferred it to the oven under the foil. Everything worked out great!
irysikf
Olga, as vkuusnooooo, smells right to me (for some reason I remembered the rum woman, probably because it was a wet bun).
And I join in the congratulations, so I love your recipes - one is more beautiful than the other
Please us further with your works !!!
barska
Beautiful klopsiki !!!!!!!!!
Rada-dms
Quote: agan

The recipe is wonderful! I took it on, but I don't have a mold with a lid. I baked the first stage in a cartoon, and then transferred it to the oven under the foil. Everything worked out great!
That's how great you got out of the situation - I will have this method in mind too! Thanks for trying the recipe! It is all the more pleasant to receive a good review!
Did you get wet dough?
Rada-dms
irysikf, barska, girls !!! Thank you!!!
Add rum, it was my "gag", the rum gave such a flavor, which I will repeat, and I will push any dried fruit, and more!
I just thought that you can also use berries and fruits from a rum pot!
Rada-dms
tumanofaaaa, Ira! You are so able to cheer up a person that it is just right for the Snow Maiden to be on our forum !!!

I propose to appoint Irishka as Snow Maiden !!! And she already has an outfit !!!
Tricia
Rada-dms, this "under the dumpling" just won me over!
How much I am greedy for cozy, soulful names!
It is unlikely that when I cook such beauty (my husband most likely will not eat or pick a piece and that's it, he is not friends with dried fruits, they remind him of not very rich childhood, and I am not friends with sweets, and the rest are on diets), but with this I looked at the preparation with pleasure, read the recipe.
Thank you very much!
Rada-dms
Tricia, and if you remake the recipe for yourself! Down the meat in the beer, and on top of the savory dough?
thanks for such a heartfelt review! Inspires!
Tricia
Rada-dms, !!!
With salty + beer will go with a bang definitely. And if you also take cheese with blue mold, pear / figs and sherry, then the husband will definitely sweep everything down to the last crumb! It didn’t even occur to me that this recipe could be cooked in a salty version.
It's just that sometimes the owners of the recipe are very sensitive to the strict observance of proportions and ingredients ...
And since you yourself handed me carte blanche for experiments, then I'll try too hard!
Thank you for the idea!

PS I am very pleased that I managed to please you!
Rada-dms
Tricia, I am always for creativity !!!!
I also had an idea !!!
And we love sherry, both sweet and dry!
agan
Yes, the dough is damp.
Rada-dms
aganprobably because in a slow cooker, I didn't have a wet one, but the structure turned out to be not quite ordinary! must try in the cartoon!
agan
Yes, the structure can be controlled. In the cartoon everything is more moist and tender than in the oven. If, when carrying it into the oven, the mold is tightly packed in foil, it will be moist, and if at the end the foil is removed, the dough will dry out. In short, everything is in our hands and in the available technology!
Rada-dms
agan, thanks for the advice, I think that your experience of baking in a cartoon will be useful to someone!

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