Steamed yeast dumplings with plum jam and poppy seeds (Germknödel)

1. Activate the yeast in half of the lukewarm milk with a spoonful of sugar. Knead the flour with the remaining sugar, salt, egg yolks, activated yeast, the rest of the lukewarm milk and the melted butter into a smooth, bubbly dough; cover and leave to rise in a warm place for 1 hour.

2. Stir the plum jam smooth with the rum and cinnamon.

3. Divide the dough into 6 pieces, flatten each one to the size of your palm, put 1 tablespoon of jam in the centre, pinch the edges together into a dumpling and leave seam side down on a floured board to rise for another 20 minutes.

4. Bring water to the boil in a large pot, stretch a tea towel over the top (or use a steamer insert), place the dumplings on it, cover and steam for 15-18 minutes - don't lift the lid meanwhile.

5. Melt the butter; mix the ground poppy seeds with the icing sugar.

6. Place the dumplings on plates, drizzle generously with melted butter and sprinkle thickly with the sweet poppy seeds; serve warm, with vanilla sauce if you like.

Tip: Prick the dumplings with a toothpick right after steaming - this lets the steam escape so they don't collapse.