Fruit Dumplings with Ricotta

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Recipe's preparation

dough

In a small ceramic or glass bowl mix yeast with honey and 3 tbls of warm water. Cover and set aside for 2 minutes to activate yeast.

Add salt, flour, egg, half the water and activated yeast to TM bowl and mix for 8 seconds on speed 5 to form a rough dough. Add exttra water if required. Set dial to closed lid position and knead for 1 minute. You should now have a smooth, slightly sticky dough.

Sprinkle a little of the continental flour on the Thermomat and turn out dough on top. Knead slightly and shape into a ball. Cover and rest in a warm area for 20 minutes. When risen, the dough should be doubled in size. 

Wash, dry, halve and destone fruit.

Divide dough into 12 equal portions and press or roll out into circles of about 10 cm. Place a piece of ruit in the middle and bring edges together to form a ball. Ensure there is no exposed fruit. Roll gently in a little flour to coat.

Fill TM jug with 1 lt of water and set to Varoma temperature. Once at temperature, set timer for 15 minutes, place dumplings into both trays, leaving a little space between them, and steam at Varoma temperature, speed 2 for 15 minutes.

Once cooked, serve topped with  ricotta, sprinkled with caster sugar and drizzled with melted butter.