Marillenknödel (Apricot Dumplings)

Cream 60 g softened butter with 8 g vanilla sugar and 5 g salt. Mix in 1 egg, 300 g curd cheese (tvorog) and 200 g wheat flour, and knead into a soft, smooth dough.

Wrap the dough in plastic film and chill for 30 minutes so it firms up and is easier to shape.

Wash 10 apricots, pat them dry and remove the pits without splitting the fruit in half. Place 4 g of sugar cubes inside each apricot.

Roll the dough into a log about 5 cm thick, cut it into 10 pieces and flatten each one. Wrap each apricot in a piece of dough, pinch the seam tightly to seal, and roll the dumpling smooth with damp hands.

Bring 2000 ml of water with added salt to a boil, gently lower in the dumplings and simmer at a low boil for 10–13 minutes. Stir them occasionally and carefully with a slotted spoon so they don't stick.

Meanwhile, melt 100 g butter in a wide skillet, add 150 g breadcrumbs, 30 g sugar and 1 tsp ground cinnamon. Stirring constantly, toast the mixture until golden.

Remove the cooked dumplings with a slotted spoon, let them drain, roll them in the buttery breadcrumbs and dust with 20 g powdered sugar before serving.