*Germknodel/Yeast Dumplings*
Serves 4

Todd had this one day for his lunch.  It is a typical Austrian fruit filled dumpling, which they served nestled in a delicious pool of vanilla custard.

9 oz ( 1 cup and 1 TBS) flour
1/4 cup (2 oz) milk
1 oz fresh years or 1 TBS dried yeast, plus 1 tsp sugar
pinch salt
1 egg yolk
1 oz butter, softened
4 oz plum jam, 1 tsp rum
pinch cinnamon
2 oz ground poppy seeds
2 1/2 oz icing sugar, sifted
2 1/2 oz browned butter

Sift the flour into a large bowl.  In separate bowl, blend lukewarm milk, yeast and sugar; add to flour.  Add salt, egg yolk and soft butter.  Beatr with dough hooks until smooth.  Cover and let rise in a warm place for about 45 minutes.

Mix plum jam with rum and cinnamon.  Divide dough into 4 to 6 equal pieces.   Put one teaspoon of prune filling in the middle of each piece, fold dough over filling and roll in floured hands to form dumplings.  Let rise for 20 minutes.  Simmer dumplings in salted wter over low heat, turning after about 6 to 8 minutes. (total time 12 - 16 minutes)  Drain gently, serve and place in bowls.  Sprinkle with ground poppy seeds, and powdered sugar.  Drizzle with browned butter.