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Materials:
270 g MADER all-purpose gluten-free flour,
1 kg of floury potatoes,
80 g butter,
2 egg yolks,
1 egg ,
1-1/2 kg plum Sugar cubes,
1 pinch of salt
Preparation of:
For the breadcrumbs: 150 g of MADER stale bread, 75 g of butter, 2 tablespoons of cinnamon, 2 tablespoons of sugar Boil the potatoes until soft, leave to cool, peel and then strain. Add the butter, salt, egg and egg yolk, mix well and knead gently. Then add the flour. Knead until it forms a soft dough and let it rest for 10 minutes. If the dough is too soft, add flour. Thinly roll out the dough with a rolling pin and cut into 7*7 cm squares. Remove the seeds from the plums and put sugar cubes in each one, place them in the center of the square dough, wrap the dough around it and roll it. Boil the fruit dumpling in boiling water for 10 minutes. Crumble the stale white bread with a grater, mix it with cinnamon and sugar. Melt the butter in a pan and add the breadcrumb mixture. Lightly toast, remove from heat and coat the fruit dumpling with the breadcrumb mixture.
