Description
Lockerer Quarkteig umhüllt saftige Zwetschgen, zart gesüßt mit Vanillezucker. Goldbraune Butterbrösel mit Zimt verleihen knusprigen Biss und einen warmen Duft. Ein fruchtig-cremiges Geschmackserlebnis.
Ingredients
Scale
- 1 Pk Vanillezucker
- 150 g Paniermehl
- 300 g Zwetschgen (plums)
- 1 TL Zimt, gemahlen (ground cinnamon)
- 1 EL Zucker
- 1 TL Butter
- 350 g Quark
- 1 Stk Ei
- 1 Prise Salz
- 100 g Butter, zimmerwarm (room temperature)
- 150 g Mehl
Instructions
- Begin by preparing the dough: Separate the egg and place the egg yolk in a large mixing bowl. Add the room temperature butter to the bowl and beat the mixture together until it becomes creamy and fluffy.
- Next, add the quark, a pinch of salt, and the flour to the egg-butter mixture. Mix everything together quickly using a spoon or your hands until a smooth dough forms. Be careful not to overwork the dough.
- Lightly flour your work surface. Take the dough and roll it into a long, even log with your hands, about 2-3 centimeters thick. Using a sharp knife, cut the log into slices about 2-3 centimeters wide.
- Take each dough slice and flatten it with your hand to form a small disc. Place one washed and pitted Zwetschge (plum) in the center of each disc. If desired, you can sprinkle a little sugar or cinnamon inside each plum before enclosing.
- Carefully wrap the dough around the plum, making sure to seal all the edges so the plum is completely enclosed. Roll the filled dough gently between your palms to form a smooth, round dumpling (Knödel). Repeat this process for all the dough pieces and plums.
- Bring a large pot of salted water to a gentle boil. Once the water is boiling, carefully drop the dumplings into the water. Let them simmer gently (do not boil vigorously) for about 20 minutes. The dumplings are done when they float to the surface.
- While the dumplings are cooking, prepare the buttery breadcrumb coating: Melt the butter in a large frying pan over medium heat. Add the breadcrumbs and toast them, stirring constantly, until they are golden brown and fragrant. Be careful not to burn them.
- Once the breadcrumbs are toasted, remove the pan from the heat and stir in the granulated sugar, vanilla sugar, and ground cinnamon until well combined.
- When the dumplings are cooked, use a slotted spoon to remove them from the pot. Let them drain briefly, then roll each dumpling in the warm, sweet breadcrumb mixture until fully coated.
- Transfer the finished Zwetschgenknödel to a serving platter. Serve warm, optionally dusted with powdered sugar and accompanied by homemade apple compote or your favorite fruit sauce.
Notes
For extra flavor, sprinkle the Zwetschgenknödel with powdered sugar before serving. They pair wonderfully with a homemade apple compote or fruity sauce. If you prefer, you can substitute the quark dough with a potato dough for a different texture and taste. Ensure the dumplings are well sealed to prevent them from opening during cooking. Handle the dumplings gently to maintain their shape.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
